Creamy White Chicken Chili (STOVE-TOP And CROCK-POT DIRECTIONS)

1 pound chicken breasts, cut into 1/2" pieces 1 medium onion, chopped into 1/2" pieces 2 cloves fresh garlic, or 1 1/2 teaspoons garlic powder 1 tablespoon olive oil 3 cups cooked great northern beans, or 2 cans 2 cups chicken broth, or 1 can 1 7oz can of chopped green chili 1 teaspoon kosher salt

1 teaspoon cumin 1 teaspoon oregano 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 1 cup sour cream 1/2 cup heavy cream

CROCK-POT DIRECTIONS: Combine all ingredients (except the sour cream and heavy cream) in a crock-pot over low heat. I've made this with fresh and frozen chicken breasts. When cooking in the crock-pot, it isn't necessary to dice the chicken first. Cook for 5-7 hours, if the chicken is frozen,

if will take the full 7 hours. I've also cooked this on high, when in a hurry. It takes about 3-4 hours that way. Once the chicken is cooked and tender, shred lightly with two forks or tongs. Tossing it in the juices as you shred gently. Whisk together the sour cream and the heavy cream until

smooth and then pour over the mixture in the crock-pot. Stir to combine and cook on low for another half hour or so, until the soup is warm throughout. Enjoy!

STOVE-TOP DIRECTIONS: In a large saucepan, over medium heat, heat the oil. Add the chicken, onion, fresh garlic and saute until the chicken is no longer pink. Add the broth, beans, chile and the spices. Bring to a boil. Reduce the heat and simmer uncovered for about half an hour. Remove from the

heat. Stir in sour cream and cream. Serve immediately. Enjoy!