white chili with chicken: crockpot style.

My sweet friend Kari (who is also an incredibly talented photographer, check out her work here.) made me this soup the day we brought Drew home from the hospital and I've been in love with it ever since. 
(Her friend, McKenzie Weber, made the same soup for her when she brought her third child, Bryn, home from the hospital and she had to get the recipe...I understand why:) )

Well now I'm sharing the recipe with all of you.  :)
I changed it just a bit to make it easier, healthier and so that I could cook it in a crock-pot instead of on the stove-top, since that is more conducive to my hectic schedule right now. 
I also double it when I make it because it makes such good leftovers.

White Chili with Chicken Recipe;

*For a lighter version substitute light sour cream and half and half, or omit cream and sour cream completely. I go the substitution route, can't fully let go of the creaminess, right? 

1 lb boneless, skinless chicken breast  (I use canned chicken, 1 12.5 oz can)
1 med sweet onion, chopped (I use a food processor)
1 tsp garlic powder (I use 2 fresh garlic cloves, minced)
1 Tbsp vegetable oil (I use olive oil)
2 (15.5 oz) cans Great Northern beans (any white beans work, I use whatever I have)
1 (14.5 oz) can chicken broth (this is about 2 cups if you make your own broth)
1 (4 oz) can chopped green chilies
1 tsp salt
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp pepper
1/4 tsp cayenne pepper
1 c (8 oz) sour cream (I use light sour cream)
1 c whipping cream   (I use Half and Half)   

Cut chicken into 1/2 inch cubes. In a large frying pan, saute chicken*, onion, and garlic in oil until chicken is no longer pink. 
Put sauteed onion and garlic in crock-pot. Add chicken*, beans, broth, chilies and seasonings.  

 *If you use canned chicken you will wait to add it to the crock-pot until you add the beans, chilies and spices otherwise you saute with onion and garlic.

Choose the length of time you want for your crock-pot to cook. (I usually do the 4 hour setting) Whisk in the light sour cream and half and half 30 minutes before the cooking time is up. (So after 3.5 hours if you do 4 hours like me.)
 Top with fresh cilantro. (if desired)

This meal is so easy and ridiculously delicious, enjoy!