from Annette Hill Briggs
1 large onion, diced
3-4 cloves of garlic, minced
2 Tbsp. olive oil
1 envelope of McCormicks white chicken chili seasoning mix
1 15 oz can of chicken broth (or 2 cups homemade)
1 48oz jar of Great Northern Beans
2 cans mild Rotel tomatoes
2 ½ cups cooked, shredded chicken
2 cups water
1 pint half & half
16 oz sour cream
2 cups sharp cheddar cheese, shredded
Heat olive oil in large pot, add onion and garlc saute until clear. Add beans (with liquid), chicken broth, chicken, rotel tomatoes, seasoning mix and water. Heat until boiling then reduce heatand simmer 45 minutes, stirring often. Stir in half/half and sour cream. Cook 30 more minutes on low.
Serve with cheddar and tortilla chips.
NOTES: Tastes best when cooked ahead and reheated. Just as good without the chicken!
These are some of our favorite and most requested recipes at church potlucks.