As soon as the weather starts cooling off I always start craving warm soups, give me all the soups... and chili of course. I've been wanting to try white bean chicken chili for practically forever and finally whipped up a pot of it the other day and I am obsessed now. It's SO GOOD, plus it's pretty easy to make so that's another plus for this busy mama! I had a ton of people ask for my recipe after I shared a peek of hat we were having for dinner in my Instagram stories, so for everyone who asked, here ya go! Let me know if you make it! :)

3 chicken breasts (precooked and shredded)

1/4 extra virgin coconut or extra virgin olive oil

1 onion (diced)

3 coves garlic (minced)

32 oz. chicken broth

1 to 2 cans of great northern beans (drained)

1 cans diced tomatoes with green chiles

1 can corn (drained)

1 teaspoon pink himalayan salt

1/2 teaspoon black pepper

1 tablespoon cumin

3/4 teaspoon italian seasoning

1/2 teaspoon chili powder

1/2 cup fresh chopped cilantro

8 ounces sour cream

1/4 cup heavy cream

Cook chicken breasts in coconut or olive oil in a skillet, season to taste with himalayan pink salt, fresh ground pepper, garlic powder and onion powder. Once chicken breasts are cooked through, shred and set aside. In a stockpot or soup pot, add about a tablespoon of coconut oil to caramelize the diced onion. Once caramelized, add in your shredded chicken, minced garlic, chicken broth, northern beans, tomatoes with green chiles, corn and seasonings (salt, pepper, cumin, italian seasoning, and chili powder) and bring to a boil. Once it boils, lower stove temperature and simmer for 1 hour or until thickened. Add in fresh chopped cilantro, sour cream, and heavy cream and cook for another 10 to 15 minutes. Serve and enjoy!

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