I was at a church activity with Brooke the first time I ever tried white chili. I LOVED it. While I was visiting Jaime in October we attempted to make some. It was more soup than it was chili. Since it snowed several inches recently I put white chili on our weekly meal plan. I looked at many recipes and kind of merged some together. It still was on the soupy side but it was thicker. So I guess next time I make it I will achieve a thicker chili!
1 lb Chicken (I prefer breast, it shreds very easy)
1 can of chicken broth
1 can of Great Northern Beans (drained)
1 or 2 cans of green chilies (with or without tomato, whatever you like!)
1 cup sour cream
1 medium onion, diced
2 or 3 garlic cloves (I like mine minced)
1/4 teaspoon cayenne pepper
Place the chicken (raw) in the bottom of the crock pot. Add the onion, beans, chilies, and garlic. Then add the spices. Call it wayward if you so desire but I eyeball spices all the time so do what you want! Except the cayenne pepper...that's hot and I don't do hot so that one I measured. It gave it the perfect amount of kick for me. My husband on the other hand probably would've liked it far more spicy! Let that cook on high for 3-4 hours. At around 2 1/2 hours shred or cube your chicken. It should either be cooked or almost all the way cooked by then. At 3 hours add the sour cream. If you want it thicker I saw some suggestions to put whipping cream in it. I didn't have any on hand so though. Serve once heated through. Garnish with green onion if desired. Serve it with some corn bread to make it a truly homemade meal!