There is nothing more delicious to warm your tummy on a cold winter day than a bowl of creamy chicken chili. This is the best recipe and makes enough to feed a big crowd. It can be cooked quickly on the stove top or simmer all day in you crockpot.
6 (15oz.) cans Great Northern beans, drained and rinsed
3 cups cooked, shredded chicken
32 oz. box chicken broth
3 c. Monterrey jack cheese, shredded
2 (4 oz.) cans diced green chilies
2 small onions, chopped
1 1/2 c. sour cream
1 T. olive oil
2 tsp. ground cumin
1 1/2 tsp. ground oregano
1 tsp. garlic powder
1/4 tsp. pepper
1/2 tsp. salt
Combine all ingredients in a large stockpot. Simmer 30-40 minutes, stirring occasionally. Can also place ingredients in slow cooker and cook on high for 4 hours, or slow for 6 hours. Serve with tortilla chips and sprig of fresh cilantro. This recipe can easily be cut in half for a smaller family!