This recipe has become a family favorite of ours. It is mild in spice, and has such a unique flavor for a chili. It is also pretty easy to make, and therefore is a winner in my books.
1 lb boneless skinless chicken breasts
1 medium onion
1 ½ tsp garlic powder
2 15 oz cans white beans rinsed and drained
1 4 oz can chopped green chilies
1 tsp salt
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne pepper (more or less as preferred)
1 tsp ground cumin
1 14.5 oz can chicken broth
1 can green beans (chopped)
1 cup sour cream
½ cup whipping cream
In a crockpot add chicken onion and garlic powder. Add broth, chilies, and seasonings and cook on low for 4-6 hours until chicken is cooked through. Take a pair of tongs and squeeze the chicken breasts to shred them (or use two forks). Add white beans, green beans and creams. Continue cooking on low until heated through. Serve immediately.