I believe it was the same Le Petit Pierogi blog that I found a recipe for White Chicken Chili. I did change this one quite a bit right off the bat but I am VERY pleased with it. I do believe it is one of my new favorite dishs and definately being added to the winter rotation! Plus I was able to use the leftover chicken broth to make a batch of Baked Garlic Cheese Grits so EVERYthing was used. LOVE Days like that!
White Chicken Chili
1 1/2 lbs Chicken, boiled (or crockpot), deskinned, deboned and cubed (about 3 large breasts)
1 onion, chopped
1 tbs garlic powder
1 tbs chopped garlic
1 tbs Olive Oil
2 (15 1/2 ounce) cans of Great Northern Beans
1 large can of White kidney beans
4 cups Chicken broth
2 (4 oz) cans of diced green chilis (this makes it mild, if you want hot add more)
1 1/2 tsp salt
1 1/2 tsp ground cumin
2 tsp dried italian seasoning
1 tsp pepper
1/2 tsp cayenne pepper
16 oz sour cream
1 cup whipping cream
1 cup shredded cheddar cheese
Crock pot chicken breasts. ( I did it for 10 hours while I was at work but you could do it on high for 4 or boil it on the stove for quicker fixing).
Debone/deskin the chicken and save broth.
Add 4 cups of broth and chicken back to crockpot (or pot). On stove saute over medium heat garlic/garlic powder and onion in oil. Add to crock pot. Add beans, chilies, seasongins to crock pot and cook on high for about an hour till hot and bubbly. Stir in Sour cream, cream and cheddar and serve hot. Is great warmed up as leftovers as well.