Friday, January 4, 2013

White Chili

Serves 6-8
  • 4-6 chicken breasts, cooked and shredded
  • 1 medium onion, chopped
  • 1 1/2 tsp garlic powder
  • 2 15 oz. cans Great Northern Beans, rinsed and drained
  • 1 1/2 C chicken broth
  • 2 (4 oz.) cans diced green chilies
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp pepper
  • 1 C sour cream
  • ½ C whipping cream
  • cheddar cheese
  • tortilla chips
Place all ingredients (except for sour cream, whipping cream, cheese, and tortilla strips) in a crock pot. Mix well. Cook on Low for 6-8 hours or on High for 4-6 hours.

Once chicken is nice and tender, remove from crock pot and shred. Add the shredded chicken back in the crock pot, then add in sour cream and whipping cream. Cook on HIGH for another 15-30 minutes, until soup thick.

Serve with cheddar cheese and tortilla strips.

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