Stephanie’S White Chicken Chili

• 1-1/2 pound Chicken Breasts
• 1 Tablespoon Olive Oil
• 2 cloves Garlic, Minced
• 16 ounces, weight Salsa (I Prefer On The Border Salsa)
• 3 cans Great Northern Beans (15 Oz), Drain About 1/2 The Liquid
• 2 cups Mexican Blend Shredded Cheese
• 4 ounces, weight Green Chilies
• 8 ounces, weight Frozen Sweet Corn
• 1/3 cups Sour Cream
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Cumin
• 2 teaspoons Tony Chachere's Creole Seasoning (optional, Double The Above Spices If Left Out)
• 16 ounces, fluid Chicken Stock (Or Less, Depending On How Thick You Want The Chili)
• Salt And Pepper, to taste

1. Cut chicken in 1/2 inch cubes. Add olive oil and garlic to a hot pan. Then add the chicken. Brown the chicken and then turn the heat down to medium-high. Cook fully.
2. While chicken is cooking, turn the crock pot to high and add salsa, beans, 1/2 of the shredded cheese and green chilies.
3. When chicken is cooked, add it to the crock pot. Mix well and add sour cream, cayenne pepper, cumin and Tony's seasoning.
4. Begin to add chicken stock as the cheese melts. Add remaining cheese and corn; mix well. Continue to add chicken stock as cheese melts. You want it to be slightly thicker than the consistency of chowder. Don't add more than 16 oz. of stock.
5. Once all ingredients are combined and the cheese is melted, let simmer for 30 to 45 minutes to heat through.

chicken breasts, olive oil, garlic, weight salsa, beans, shredded cheese, chilies, sour cream, cayenne pepper, cumin, chachere, chicken, salt

Taken from tastykitchen.com/recipes/soups/stephaniee28099s-white-chicken-chili/ (may not work)