Here’s my recipe for White Chicken Chili.
I usually prepare a crock pot full of beans overnight for this and freeze half of the beans for another meal.
1 pound boneless skinless chicken
1 pound prepared navy beans
2 Tablespoons taco seasoning
1 (4 1/2 ounce) can of chopped green chilies
2 cups chicken broth
1 cup sour cream
chopped green onions (optional)
monterey jack cheese (optional)
Place the first 5 ingredients in the crockpot. Cover and cook on low for 8 to 10 hours.
Before serving, stir gently to break up chicken, then stir in the sour cream.
Serve topped with green onions and jack cheese, if desired. We like to have tortilla chips with this too.