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.
Preparation Time
25 mins
Cooking Time
8 hr
Total Time
8 hr 25 mins
Calories
349 Calories
Recipe Instructions
Step 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.
Step 2
Add the onion and celery to the skillet; cook and stir until the vegetables are slightly softened, 2 to 3 minutes.
Step 3
Transfer the chicken mixture to a slow cooker.
Step 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.
Step 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.
Ingredients
1 teaspoon salt
1 cup water
½ cup heavy cream
½ teaspoon ground black pepper
1 onion, chopped
2 tablespoons olive oil
1 teaspoon garlic powder
1 bay leaf
1 teaspoon ground cumin
⅛ teaspoon cayenne pepper
3 large stalks celery, chopped
12 ounces sour cream
2 ½ cups chicken stock
4 skinless, boneless chicken breasts, cut into bite-size pieces
