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Ingredients

2 tablespoons olive oil 4 skinless, boneless chicken breasts, cut into bite-size pieces 1 onion, chopped 3 large stalks celery, chopped 1 teaspoon garlic powder 1 teaspoon ground cumin 1 bay leaf 1 teaspoon salt ½ teaspoon ground black pepper ½ teaspoon ground oregano ⅛ teaspoon cayenne pepper ½ (4 ounce) can chopped jalapeno peppers 1 (6 ounce) can chopped green chilies 2 ½ cups chicken stock 1 cup water 3 (14.5 ounce) cans great Northern beans 12 ounces sour cream ½ cup heavy cream

Nutrition Info

349.1 calories carbohydrate: 31.9 g cholesterol: 57.3 mg fat: 16.1 g fiber: 7.1 g protein: 20.6 g saturatedFat: 8.1 g servingSize: - sodium: 764.4 mg sugar: 2.2 g transFat: : - unsaturatedFat: : -

Heat the olive oil in a large skillet over medium heat. Cook the chicken in the hot oil until completely browned, 5 to 7 minutes.
Add the onion and celery to the skillet, cook and stir until the vegetables are slightly softened, 2 to 3 minutes.
Transfer the chicken mixture to a slow cooker.
Mix in the garlic powder, cumin, bay leaf, salt, black pepper, oregano, cayenne pepper, jalapeno peppers, green chilies, chicken stock, water, and great Northern beans.
Cook on Low 8 to 10 hours, or on High 4 to 5 hours. Remove the bay leaf from the mixture. Stir the sour cream and heavy cream through the chili to serve.

10 servings

I altered a combination of two different recipes to come up with this chili. It's kind of like a mild green chili that's white with beans.