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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 10 |
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I altered a combination of two different recipes to come up with this chili. It's kind of like a mild green chili that's white with beans. Ingredients:
2 tablespoons olive oil |
4 skinless, boneless chicken breasts, cut into bite-size pieces |
1 onion, chopped |
3 large stalks celery, chopped |
1 teaspoon garlic powder |
1 teaspoon ground cumin |
1 bay leaf |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1/2 teaspoon ground oregano |
1/8 teaspoon cayenne pepper |
1/2 (4 ounce) can chopped jalapeno peppers |
1 (6 ounce) can chopped green chilies |
2 1/2 cups chicken stock |
1 cup water |
3 (14.5 ounce) cans great northern beans |
12 ounces sour cream |
1/2 cup heavy cream |
Directions:
1. Heat the olive oil in a large skillet over medium heat. Cook the chicken in the hot oil until completely browned, 5 to 7 minutes.
2. Add the onion and celery to the skillet; cook and stir until the vegetables are slightly softened, 2 to 3 minutes.
3. Transfer the chicken mixture to a slow cooker.
4. Mix in the garlic powder, cumin, bay leaf, salt, black pepper, oregano, cayenne pepper, jalapeno peppers, green chilies, chicken stock, water, and great Northern beans.
5. Cook on Low 8 to 10 hours, or on High 4 to 5 hours. Remove the bay leaf from the mixture. Stir the sour cream and heavy cream through the chili to serve.
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