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White Chicken Chili
Based off of
https://www.cookingclassy.com/white-chicken-chili/#jump-to-recipe
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Ingredients
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1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 teaspoons garlic powder
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
0.5 teaspoon pepper
0.25 teaspoon cayenne pepper
1 cup sour cream
0.5 cup heavy whipping cream
Instructions
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The night before
If using dried beans, start soaking them in water with at least two inches of headroom.
Add oil to a dutch oven and start heating it up on medium-high.
Working in batches, sear the pieces of chicken on both sides each.
Put all seared chicken in a layer at the bottom of the dutch oven.
Slow cook chicken for 8 hours.
The next day
Start cooking the beans in any fashion you prefer. I use the "beans" setting on my Instant Pot.
Get another pot, or move the chicken and broth from the first pot to a separate bowl.
Add butter and chopped onion to the empty pot and cook on medium-low until onions are cooked down and at least partially caramelized.
Add all remaining ingredients aside from the dairy, and stir to incorporate.
Bring mixture to a boil, then reduce heat to simmer for 30 minutes uncovered.
Remove from heat, let cool slightly, then stir in dairy ingredients.