Creamy White Chicken Chili

Are you tired of soup and chili yet?  Although I wish it was warmer, Mike and I do enjoy the winter months for the various warm comfort foods that come with the cold!  I was looking for a chicken chili recipe that wasn't so rich (and un-healthy).  I made some slight modifications to a recipe I found on a blog called "Jamie Cooks it Up!".  I don't think you will disappointed in the taste and your hips will thank you for this lightened up version of creamy white chicken chili :)

4 (15 ounce) cans white beans

1 (15 ounce) can pinto beans

1 (14.5 ounce) mexican stewed tomatoes

1 (4 ounce) can green chilis

1/2 C salsa

1 T taco seasoning

2 chicken breast or 1 chicken breast, 1 chicken thigh (frozen works well)

1/2 C sour cream

1/2 C milk

1 t oregano

1/2 t cumin

TOPPINGS: Cheese, Tortilla Chips, Green Onions, Diced Tomatoes, Cilantro....be creative!

1. Drain and rinse the beans and toss in a 4-6 quart crock pot.

2. Add 1 can of green chilis.

3. You’ll need 1 can of diced Mexican Stewed tomatoes.  If you only have whole tomatoes, stick a pair of scissors into the can and chop them up. Works great, without a lot of mess.  Add the tomatoes to the crock pot.

4. Add 1/2 cup of salsa and 1 tablespoon Taco Seasoning. Stir everything together to combine.

5. Place chicken into the pot. Scoop some of the bean mixture on top of the chicken so they are about half way covered up.

6. Cover the crock pot and cook on low for 7 hours or on high for 4.

7. Remove the chicken from the crock pot and shred it up with a fork. Toss it back into the pot.

8. Stir in 1/2 cup sour cream and 1/2 cup milk. 

9. Add 1 teaspoon oregano and 1/2 teaspoon cumin. Stir everything well to combine.

10. Cook on high for 15 minutes, or until all ingredients are heated through.

Serve and enjoy! If you have leftovers, add a little bit of milk to thin things out when you heat it up.