White Chili VII

Name: White Chili VII
Total time: 505
Yield: 10
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; ½ teaspoon ground black pepper; ½ teaspoon ground oregano; ⅛ teaspoon cayenne pepper; ½ (4 ounce) can chopped jalapeno peppers; 1 (6 ounce) can chopped green chilies; 2 ½ cups chicken stock; 1 cup water; 3 (14.5 ounce) cans great Northern beans; 12 ounces sour cream; ½ cup heavy cream

Recipe by GrandmaBonnie from allrecipes.com

Dinner 8 Hr. 25 Mins.

Ingredients

10 servings

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2 tablespoons olive oil
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4 skinless, boneless chicken breasts, cut into bite-size pieces
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1 onion, chopped
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3 large stalks celery, chopped
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1 teaspoon garlic powder
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1 teaspoon ground cumin
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1 bay leaf
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1 teaspoon salt
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½ teaspoon ground black pepper

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½ teaspoon ground oregano
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⅛ teaspoon cayenne pepper
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½ (4 ounce) can chopped jalapeno peppers
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1 (6 ounce) can chopped green chilies
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2 ½ cups chicken stock
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1 cup water
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3 (14.5 ounce) cans great Northern beans
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12 ounces sour cream
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½ cup heavy cream

Instructions

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.
Add the onion and celery to the skillet; cook and stir until the vegetables are slightly softened, 2 to 3 minutes.
Transfer the chicken mixture to a slow cooker.
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.
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.