White Chicken Chili

One of the things I’ve been excited about during this move is having people to cook for now. For my first homecooked meal, I cooked White Chicken Chili. It’s a keeper! I can’t wait to make it during the cold winter months.
White Chicken Chili
Adapted from my nutritious dish

1 lb frozen skinless, boneless chicken breast
1 medium onion, diced
2 cans Great Northern Beans
16 oz chicken broth
2 cloves garlic, minced or 1/2 tsp garlic powder
1 (7oz) can green chilies
1 tsp salt
1 tsp cumin
1 tsp chili pepper
1/2 tsp black pepper
1/4 tsp ground red pepper
1 cup full fat sour cream

Place chicken breasts in the bottom of your slow cooker.

Add the onion, beans, garlic, chilies, chicken broth, and all of the spices. Stir to mix well.
Cook on low for 7 hours or high for 3-4 hours.
Remove the chicken the last 30 minutes of cooking to shred and then put it back in the soup. Stir in the sour cream and whipping cream until smooth. Continue to cook for the remaining 30 minutes.

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