Sam's White Chili (Chicken, Green Chiles, Pepper Jack)

Ingredients:
Beans, great northern, 13 cup
Whole Milk / Vitamin D, 1 cup
Daisy - Sour Cream, 30 gram(s)
Chicken Broth, 32 fl oz
*Green Chili Peppers, canned, .5 cup
*New Spice World Premium Minced Squeeze Garlic Fat Free, 1 tsp
Butter, salted, 1 tbsp
*Kroger Shredded Hot Pepper Blend Cheese, 4 cup
Chicken Breast (cooked), no skin, roasted, 5 breast, bone and skin removed
*MORTON Sea Salt, Fine Salt, .5 tsp
Pepper, black, 1 dash
*Onion powder, 1 tsp
Parsley, dried, 1 tbsp

If you want it more spicy you can use jalapeños instead of chiles, or if you want it less so, you could omit the chiles or use a different cheese. Also, you can up the flavor while roasting the chicken. I used olive oil, garlic, Tony's Creole, parsley, salt, and pepper on the skin which you don't use, but your drippings will add another level of flavor if you use them. This can be done in the slow cooker too.

Roast chicken breasts (I did split breasts, on 375, covered 60 mins, then uncovered 10. I am paranoid about chicken being done though, so it probably doesn't take this long really) while heating the rest of the ingredients in a large stock pot on low-medium, adding the cheese once the temp is high enough to melt it. Once the chicken is done roasting, let it cool enough to handle, then shred it. Add the shredded meat and the drippings, if you want, to the chili, give it a stir and it's done!

Serving Size: Serves 8-12

Number of Servings: 8

Recipe submitted by SparkPeople user IMSAMANTHAWHITE.