Creamy Chicken Chili

Crisp fall evenings are reminding me that it's time to break out the soup, stew and chili recipes that mark the dwindling of summer barbecues. This chili is a favorite of my daughter Lacey who is not a fan of the heavier and heartier flavors of traditional chili. In contrast, this chili has lighter flavors that beg the question, "is this really qualified to be a chili?" For a girl who has been known to drink cream straight from the container, this recipe was destined for success. This recipe is adapted from a recipe I found in an old church cookbook.

 Creamy Chicken Chili

 1 large onion chopped
 2 TB olive oil
 1 tsp garlic powder
 2 15oz cans Great Northern beans (drain and rinse)
 2  large cans chicken broth(or equivalent in water and bouillon)
 2   4oz cans diced green chilies
 1/2  tsp sea salt
 1 tsp dried oregano
 1 tsp cumin
 1/2  tsp coriander
 1/2  tsp ground black pepper
 1/4  tsp cayenne pepper
 4  chicken breasts cooked and shredded

 Add just before serving:
 1 cup sour cream
 1 cup whipping cream
 1/2 cup chopped cilantro
juice of 1/2 lime ( or if you love lime use the whole thing)

 In a large pot, saute the onion in the olive oil until it becomes transparent. Add the chicken and garlic powder, oregano, cumin, coriander, salt and pepper and let this simmer for just a minute or two on low heat. This allows the chicken to pick up all kinds of flavor. Now just open up those cans and toss it all in together reserving the sour cream, whipping cream, lime juice and cilantro until just before serving. Simmer on low for 30 minutes or all day in your slow cooker.
 Just before serving (by this I mean maybe 15 minutes or so before) add the sour cream, whipping cream and lime juice and stir to incorporate. I like to lay a slice of pepper jack cheese on the top as I take it to the table and sprinkle the cilantro over it. You can add tortilla chips, more sour cream or shredded cheese if you like. My family has never been opposed to a slice of avocado as a garnish either :)