White Chicken Chili

I always fall for fall time. I adore the rich, earthy colors, the nutty spices that are used in the kitchen, as well as the cooler weather. One of my favorite fall foods is chili. This year I decided to try something new and make a batch of white chili. I have to admit I was nervous when I started. I found a recipe, made a few improvisations, and waited to see if it would turn out. Luckily, it did!

WHITE CHICKEN CHILI
4 chicken breasts, cooked and diced
1 T olive oil
1 T garlic, minced
1 onion, chopped
2 cans white beans, rinsed & drained
2 cans of green chiles
1 t chili powder
1 t oregano
1 t salt
1 t white pepper
1 can of chicken broth
1 can of corn, drained
1 C sour cream
1/2 C of heavy cream

In a skillet fry the onions and half of the garlic in the olive oil until clear and fragrant. Combine all of the ingredients, except for the sour cream and heavy cream, in a crock pot. Cook on the low setting for 3-4 hours. Right before you want to serve the chili add the sour cream and heavy cream and stir well heating all the way through to prevent lumps. Serves up to 10.