White bean chili

White bean chili

Ingredients:
1 TB Vegetable Oil
1 1/2 pounds boneless, skinless chicken breast (cubed)
2 14 oz. cans chicken broth
3 15.8 oz. cans Great Northern beans (drained and rinsed)
2 4.5 oz. cans chopped green chiles
2 15.8 oz. can Pinto beans (drained and rinsed)
2 cups shredded Monterrey Jack Cheese
1 cup whipping cream
1 8 oz. container sour cream
1/2 tsp. dried oregano
1 tsp. ground cumin
1 tsp. salt
1 1/2 tsp. garlic powder
Cilantro (garnish)

Instructions:
Heat oil over medium heat in a large skillet. Saute chicken for 10 minutes or until it is cooked through. Take off the heat and set aside.
While chicken is cooking, add broth, beans, undrained chilis and seasonings into the crock pot. Add chicken to broth mixture once it is done cooking.
Cook soup on high in the crock pot for 2 hours. Cook on low for the last hour.
Add sour cream and whipping cream at the 3 hour mark. Cook on low for another hour.
Serve with cilantro and shredded cheese.