Slow-Cooker White Chicken Chili

My sister-in-law made this super yummy soup the other day. She said, "The chili was sooooo good! Definitely going to make this quick, easy, and tasty meal again!". With the fresh snow, it is time to enjoy a yummy soup!

Preparation time: 10 minutes
Cook time: 6-8 hours on low or 3-4 hours on high
Total time: 8 hours and 10 minutes
Yield: 4 Servings

Ingredients:

• 2 boneless, skinless chicken breasts
• 1-8 oz. can green salsa
• 1 onion, chopped
• 2 cans beans, drained and rinsed (1 can white beans, 1 can kidney beans)
• 3 cups chicken broth
• 1/2 tsp. garlic powder
• 2 tsp. ground cumin
• 1 tsp. kosher salt
• 1 tsp. chili powder
• 1 tsp. dried oregano
• 1/2 cup chopped cilantro
• 1 cup sour cream
• Tortilla chips or corn bread, for serving

Directions:

1. Combine all ingredients except for the sour cream and cilantro in a slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours
3. Remove cooked chicken from pot, shred into bit sized pieces and return to chili.
4. Stir in sour cream and fresh cilantro.
5. Serve with tortilla chips or corn bread.

*Recipe from Brianna Christensen