Creamy White Chicken Chili

• servings: 6 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

1 pound boneless skinless chicken breasts

1 medium chopped onion (about 1/2 cup)

1 1/2 teaspoons garlic powder or 2 cloves fresh garlic (finely minced)

2 cans (15.5-ounces each) Great Northern Beans (rinsed and drained)

1.5 cups chicken broth

2 cans (4-ounces each) chopped green chiles

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup sour cream

1/2 cup milk

2 tbsp flour

Fresh cilantro (for garnish, optional)

Shredded cheese (tortilla chips, lime, other toppings, optional)

Directions

Slow Cooker Directions: In a 5- or 6-quart slow cooker, place 1 pound boneless, skinless chicken breasts whole (without cutting into pieces).

Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or milk yet!

pour chicken broth over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours.

Remove the chicken to a cutting board and shred in bite-size pieces (or use a couple forks and shred right in the slow cooker). Add the shredded chicken back into the slow cooker.

In a small bowl or liquid measuring cup, whisk together the sour cream, milk, and flour until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the chili cook warm through on low temperature. Serve.

Nutrition

• Calories: 357 kcal
• Total Fat: 16 g
• Saturated Fat: 8 g
• Cholesterol: 89 mg
• Sodium: 915 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 7 g
• Total Sugars: 1 g
• Protein: 26 g