Creamy White Chicken Chili

4 (15 ounce) cans white beans

1 (15 ounce) can pinto beans
1 (14.5 ounce) diced mexican stewed tomatoes
1 (4 ounce) can green chilis
1/2 C salsa
1 T taco seasoning
2-3chicken breasts

Add the following after it’s cooked:
1 t oregano
1/2 t cumin

1/2 C heavy cream or milk

1/2 C sour cream

TOPPINGS:
Cheese, Tortilla Chips, Sour Cream 

1.  Drain and rinse the beans, then add them  all into a 4-6 quart crock pot. 
2. Add 1 can of green chilis.
3. Add the stewed tomatoes to the crock pot.
4. Add 1/2 cup of salsa and 1 tablespoon Taco Seasoning. Stir everything together to combine.
5. Place 2-3 chicken breasts into the crock pot and cover them with some of the mixture.

6. Cover the crock pot and cook on low for 7 hours or on high for 4.
7. Shred the chicken with a fork. 
8. Stir in 1/2 cup sour cream and 1/2 cup whipping cream. You could also use half and half or just plain milk.
9. Add 1 teaspoon oregano and 1/2 teaspoon cumin. Stir everything well to combine.
10. Cook on high for 15 minutes, or until all ingredients are heated through. 

I love this white chicken chili! My sister Melissa gave me this recipe years ago, and it was an instant favorite.