Dan Zehr'S White Chicken Chili

• 1 Pkg (boneless) chicken breasts (or chicken thighs) 1 to 2 lbs
• 48 oz jar great northern beans, drained
• 8 to 16 oz pepper jack cheese, shredded
• 2 tablespoons olive oil
• 1/2 cup white onion
• 1/2 red bell pepper
• 3 garlic cloves (+/-) depending on affinity or aversion to vampires
• 1 cup heavy cream or half & half
• 6 to 8 oz. salsa verde
• 2 to 4 oz can chopped green chili peppers
• 2 to 4 oz. can chopped jalapenos
• 1 tablespoon ground cumin
• 1 tablespoon oregano
• 1 tablespoon kosher salt
• 1/2 bunch fresh cilantro
• fresh ginger root
• fresh crushed black peppercorn to taste
• 1 tablespoon flour

1. Add beans, cream, pepper jack cheese, salsa verde, chili peppers, jalapenos, and cumin to slow cooker, or crock pot, with initial temperature set to high.
2. Warm 10 inch skillet on medium heat and add olive oil. Cube white onion in small cubes, slice and dice red pepper and garlic, saute all three until tender and translucent. Transfer this combination to crock pot. Dice chicken breasts or thighs into 1/2 inch pieces, then saute chicken in skillet Add oregano. Add cooked sauteed chicken to crock pot. Peel and shred about 1.5 sq. inch of fresh ginger, add to crock pot. Finely chop cilantro and add to crock pot. Add salt, and pepper, to taste. Stir well and cook covered, from one to several hours, reducing temperature to low or medium, once the mixture is hot. If chili is thin, stir in flour to desired consistency. This is complimented nicely by a dollop of sour cream, and hearty Italian or French bread.

chicken breasts, northern beans, pepper, olive oil, white onion, red bell pepper, garlic, heavy cream, salsa verde, green chili peppers, jalapenos, ground cumin, oregano, kosher salt, fresh cilantro, ginger root, black peppercorn, flour

Taken from www.epicurious.com/recipes/member/views/dan-zehrs-white-chicken-chili-50123752 (may not work)