Chicken Chili

*1 Rotisserie Chicken, chicken removed and cut into cubes (around 4 cups)

*2 (32 ounce) Containers Low Sodium Chicken Broth

*1 small Jalapeño, seeds removed and diced small

*1/2 cup chopped Onions, sautéed in 2 tablespoons olive oil, if desired

*1 (7 ounce) can Roasted Green Chiles

*3 teaspoons granulated Garlic

*2 teaspoons Onion Powder

*2 teaspoons Cumin

*1 teaspoon Oregano

*1/2 teaspoon White Pepper

*Sea Salt, to taste

*4 cups grated Monterey Jack Cheese

*1/4 cup grated Parmesan Cheese

*1 (15 ounce) can Pinto Beans, drained and rinsed

*1 (15 ounce) can Great Northern or Cannellini Beans, drained and rinsed

*1 and 1/2 cups Sour Cream

*1 cup Heavy Cream

In a skillet on medium heat, add the olive oil and sauté the onions and Jalapeños 2 to 3 minutes.

Add a crock pot liner to crock pot and add: Cubed chicken, chicken broth, sautéed onions and jalapeños, green chiles, granulated garlic, onion powder, cumin, oregano, white pepper and sea salt. Cook on low for 4 hours. Add the last 30 to 40 minutes the following: Sour cream, cream, pinto beans and great northern beans, slowly stir in Monterey jack cheese and Parmesan cheese the last 30 or 40 minutes. Serve, or keep the soup on warm until ready to serve.

Enjoy!

Lindy