White Hot Chicken Chili

• 1-1.25 lb. boneless, skinless chicken breast
• 1 medium onion
• 4 cloves garlic
• 1 T. olive oil
• 4 cans Great Northern beans, drained and rinsed
• 1 can chopped green chiles
• 1 fresh jalapeno, minced (with or without seeds for your heat preference)
• 14.5 oz (2 cans) low-sodium chicken broth
• 2 t. salt
• 2 t. oregano
• 2 t. cumin
• 2 t. chili powder
• 1 t. fresh ground pepper
• 1/2 t. cayenne pepper
• 1 cup sour cream
• 1 cup heavy whipping cream
• 1 cup extra sharp cheddar cheese, shredded

1. Cube chicken breast, chop onion and garlic. In a large stock pot, heat oil over medium heat.
2. Add chicken, onion and garlic. Saute until chicken is no longer pink. Add beans, broth, chiles, jalapeno and seasonings.
3. Bring pot to a boil. Reduce heat, simmer, uncovered for 30 minutes.
4. Remove from heat, stir in creams and shredded cheese.
5. Top with additional cheese, crackers if desired. Serve and enjoy!

chicken, onion, garlic, olive oil, great northern beans, green chiles, fresh jalapeno, chicken broth, salt, oregano, cumin, chili powder, ground pepper, cayenne pepper, sour cream, heavy whipping cream, extra sharp cheddar cheese

Taken from www.epicurious.com/recipes/member/views/white-hot-chicken-chili-50099155 (may not work)