White Chili Recipe - A Great Twist on an Old Favorite

It just seems like it's more fun to cook when the weather is cold outside! So I've been pulling out all my favorite soup recipes. The tried-and-true recipe I'm sharing with you today is from a food storage class. {That's why it has lots of canned options in the ingredients. All the options turn out well.}

White Chili Recipe

www.michellelunt.com

• 2 chicken breasts {or 2 - 14 oz. cans chicken}
• 2 cups chicken bouillon
• 1 - 4 oz. can mild green chiles
• 2 - 15 oz. cans Great Northern white beans, drained
• 1 tsp. salt
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. pepper
• 1/4 tsp. cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream {or 1 cup evaporated milk or 1 cup yogurt}

Cook chicken breasts on low for about 4 hours. {I add about 1/4 cup of water.} When cooked, break chicken into chunks & add all other ingredients. Cook in crock pot about 30 more minutes.