One of the tastiest recipes ever! It has more of a soup than a chili consistency, but it is amazing. I like to bake some Rhoads Rolls to go with it and dip in the juices.
3 lbs chicken breast, cut into small cubes
1 chopped yellow onion
1 14oz can chicken broth
1 4oz can mild chopped green chilis
1 4oz can hot chopped green chilis
2 15oz cans Great Northern Beans (white), rinsed and drained
1 tbsp onion powder
1 tbsp oregano
1 tbsp chili powder
1 cup sour cream
1/2 cup whipping cream
In a large soup pan add 1 tbsp olive oil and onions, cook over medium high heat until they are soft and just starting to brown. Add the chicken and cook until no longer pink. Add all other ingredients EXCEPT the sour cream and whipping cream. Bring to a boil, then bring the heat to low. Let simmer without a lid. The longer is cooks, the better it is, I like to let mine cook for at least 2 hours. Just before serving, remove from heat and add sour cream and whipping cream.