Ingredients

• 2 tablespoons olive oil
• 4 skinless , boneless chicken breasts, cut into bite-size pieces
• 1 onion , chopped
• 3 large stalks celery , chopped
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons ground oregano
• 0.13 teaspoons cayenne pepper
• ½ , 4 ounce
• 1 , 6 ounce
• 2.5 cups chicken stock
• 1 cup water
• 3 , 14.5 ounce
• 12 ounces sour cream
• 0.5 cups heavy cream

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir chicken in hot oil until completely browned, 5 to 7 minutes.
2. 2 Add onion and celery to the skillet; cook and stir until vegetables are slightly softened, 2 to 3 minutes.
3. 3 Transfer chicken mixture to a slow cooker. Stir in garlic powder, cumin, bay leaf, salt, black pepper, oregano, cayenne pepper, jalapeño peppers, green chilies, chicken stock, water, and beans.
4. 4 Cook on Low for 8 to 10 hours, or on High for 4 to 5 hours. Remove bay leaf; stir sour cream and heavy cream through the chili to serve.

Nutrition per serving