White Chicken Chili
Submitted by Laura Bergman
Ingredients
- 1 lb. rotisserie chicken shredded
- 1 medium onion chopped
- 1 Tbsp. olive oil
- 2 cans 15 oz. cans Great Northern beans, drained and rinsed
- 14 1/2 oz. chicken broth
- 2 cans 4 oz. cans diced green chilies
- 1 1/2 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1/2 tsp. pepper
- 1/4 tsp. cayenne pepper
- 1 cup sour cream
- 1/2 cup heavy whipping cream
- Optional toppings: Shredded monterey jack cheese jalapenos, tortilla chips, green onions, fresh cilantro, and/or limes.
Instructions
- Stove Top Preparation: In a large saucepan, saute onion with olive oil until onions are translucent. Add in shredded chicken, beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat to simmer and cook for another 30 minutes, uncovered. Add in sour cream and heavy whipping cream. Stir to combine and remove from heat. Top as desired
- Slow Cooker Preparation: This recipe also works well in a slow cooker. Saute onions as directed above. Add all ingredients to slow cooker, except for sour cream, heavy cream, and toppings. Slow cook on low for 5 hours or on high for 3 hours. Stir in sour cream and heavy cream. Top as desired.