GHOST CHILI

2 lbs. boneless skinless chicken breasts (about 2 half breasts), cut to 1” pieces

1 chopped onion

2 cloves minced garlic

2 (15.5oz) great northern beans, drained and rinsed

1 (15.5oz) great northern beans, with liquid to add at end

1 cup (1/2 of a 14.5 oz can) chicken broth

2 (4 oz) cans chopped green chilies

1 tsp salt

1 tsp cumin

1 tsp oregano

½ tsp black pepper

¼ tsp cayenne pepper (optional)

1 cup sour cream

½-1 cup heavy whipping cream (depending how thick you want it)

Put everything in crock pot except the can of beans with liquid, sour cream & whipping cream.

Heat on low 6-8 hours.

When ready to serve, puree the beans with the liquid from can. Add to crock pot to help thicken.

Add in the sour cream and whipping cream.

Serve with grated mozzarella if desired.