Creamy White Chicken Chili

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 pound skinless, boneless chicken thighs
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 (15.5 ounce) cans great Northern beans, rinsed and drained
  • 1 (14.5 ounce) can chicken broth
  • 2 (4 ounce) cans chopped green chiles
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 cup sour cream (or Greek yogurt)
  • ½ cup heavy whipping cream
  • 1 can corn

INSTRUCTIONS

  1. Heat olive oil in a large saucepan over medium heat. Add onion. cook and stir until starting to brown. Toss in garlic for last 30-60 seconds. Pour garlic and onion into crock pot.
  2. Optional: Dice the chicken. If you don't, you can proceed with whole thighs and shred it at the end.
  3. Sear the chicken in the pan with a little more oil. Then add it to the crock pot.
  4. Stir in beans, corn, chicken broth, green chiles, salt, cumin, oregano, black pepper, and cayenne pepper.
  5. Cook on low for 8 hours. Remove chicken and shred it if you did whole thighs. Mix in the sour cream and heavy cream about 30-60 minutes before serving.