Life-Changing White Chicken Chili

2 recipes today, yay! Pico de gallo follows. Hopefully back on the posting bandwagon, after a bit of a for no good reason break!

This is far and away the best soup recipe I have. It's even award-winning! As in it won first place at our ward chili cook-off one year long ago. However I was not the one who made it then, a friend of mine did and I immediately tracked her down for the recipe.

I usually make it in the crock pot but it can also be made on the stovetop, depending on your time constraints and what really takes it over the the top is a generous spoonful of homemade pico de gallo. A. Maze. Ing.

White Chicken Chili {Crock Pot}

Note: The recipe below is for stove-top directions, but following it are the crock pot directions.

Original Stove-Top Version: (smaller quantity-thicker and more chili-like)

1 lb chicken breast

1 medium onion, diced

2 cloves garlic, minced

2 15oz. cans great northern beans

1 can chicken broth

2 4 oz cans diced green chilies

1 t salt

1 t cumin

1 t pepper

1/4 t cayenne pepper

1 cup sour cream

1/2 cup heavy whipping cream

1 T finely minced jalepeno (or more to taste)

All seasonings may need to be adjusted to taste (salt, pepper, cumin, cayenne)

Cook chicken in broth, remove and shred. Saute onion and garlic until tender. Add to broth. Add beans (mostly drained), chilies, spices, jalapeno, and shredded chicken. Bring to boil, reduce heat, summer uncovered 30 minutes. Turn to low, stir in sour cream and whipping cream. Serve with a generous spoonful of pico de gallo.

Crock Pot Version: (feeds more and is a bit thinner, more soup-like)

2 chicken breasts, frozen or fresh

4 cloves garlic, minced

3 15oz. cans great northern beans

1 32 oz. carton chicken broth (4 cups)

1 small+1 large cans diced green chilies

1+ t salt

2 t cumin

1+ t pepper

1/4+ t cayenne pepper

1 1/2 to 2 cups sour cream

1 cup heavy whipping cream

1 T finely minced jalepeno (or more to taste)

All seasonings may need to be adjusted to taste (salt, pepper, cumin, cayenne)

Place fresh of frozen chicken breasts in crock pot. Pour in 2 cups chicken broth, making sure the breast are immersed-add more broth if neccessary. Cook on high 4 hours, until shreddable. Shred chicken and place back in crock pot. May need to skim the chicken broth a bit. Saute onions and garlic in a bit of oil until tender and fragrant. Add to crock pot. Pour in remaining broth (if any is left), mostly drained beans, green chilies, salt, cumin, pepper, and cayenne. Cook on low for another 3-4 hours, or high 2 hours. 30 minutes before serving add sour cream, whipping cream, and jalapenos. Before serving, taste and adjust if neccessary. I usually always add more salt, pepper, cumin, and cayenne. Ladle into bowl and serve with fresh pico.