White Chicken Chili

This is a hearty and delicious chicken chili. We go from the 60’s to the nineties, then back to the 60’s all spring. So one day you at sweltering, the next day it is cool and seasonal. I made this chili yesterday as it was cool and rainy. It will warm you up and be really delicious! You can make this in about 4 hours in your crockpot, so it is ready when you are!

• 2 lbs boneless chicken breast ( or chicken tenders, which I used out of the freezer)
• 1 large onion, chopped
• 3 celery stalks, chopped
• 1/2 large red pepper, chopped
• 10 minced garlic cloves
• 3 tablespoons cumin
• 2 tablespoons oregano
• 2 tablespoons parsley
• 2 tablespoons chicken base
• 1 teaspoon celery seed ( not salt)
• 4 cans of rinsed beans, 2 cans great northern beans, 2 cans pinto beans
• 1 cup heavy whipping cream mixed with 3 tablespoons flour
• 1 quart chicken broth
• salt and pepper to taste

First spray the inside of your crockpot, if using one. (you can make this in a big pot as well)

Now turn your crockpot to 4 hours on high

Now chop your veggies into small pieces. Smash and chop your garlic. Now place everything into a skillet with some olive oil and cook them for about 10 minutes or so.

Now chop up your chicken and put it into your crockpot.

Rinse and drain your beans and add to your crockpot on top of the chicken.

Now place all the sautéed veggies on top of the beans.

Now place all your spices on top of the veggies.

Now stir them all together.

Now add your chicken broth.

Place the lid on and let it cook. Stir after about an hour, then again as it cooks.

When it is done, add the cream/flour mixture and let it cook for a bit longer till it thickens up, stirring every few minutes to get it well incorporated.

Now grab a bowl or 2, put some cheddar cheese on top if you like, also some sour cream if desired.

Now enjoy a hearty and delicious supper!