White Chili

I received this recipe from my friend Jenny several years ago. I made it for Bunko this week and it received rave reviews. I hope you enjoy it too!!

4 cans Great Northern White Beans (about 14 oz each) with broth
cooking spray or 1 tablespoon vegetable oil
1 onion chopped
2 carrots chopped
3 cloves of chopped garlic
2 - 4 oz. cans chopped green chilies
2 teaspoons cayenne pepper
1 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon salt
2 pounds boneless, skinless chicken breast - chopped into bite size pieces
14 oz can of chicken broth

Saute onions, carrots and garlic in a skillet coated with cooking spray or the vegetable oil until tender.
Place all ingredients including the sauteed ingredients into a crock pot and mix well. Add enough water for the liquid to just cover the ingredients.
Cook 4 -6 hours on high (or 8 -10 on low). Chicken will be tender when done.
During the last hour blend soup with an immersion blender to thicken! (Do not have an immersion/stick blender? You can use a regular blender but be very careful and remove the center piece of the lid. Blending hot ingredients is tricky so take it slow and careful.
Serve the chili with sour cream and shredded cheddar cheese as a garnish!