Maggie's Choice White Bean Chicken Chili

This is the recipe I've adapted from several online

versions that has since become a favorite of our daughter Maggie.  You can blend more or less beans to create a thicker or thinner version as you prefer and adjust the heat you like with the chile you chose and how much you add to the mix.  We top our bowls with grated cheddar cheese and sour cream.  

Ingredients

6 Cups            Chicken Stock
2 Cups            Cooked Roughly Chopped Chicken
5 15oz. Cans   White Great Northern Beans
1 15oz. Can     White Corn
1 15oz. Can     Italian Stewed Tomatoes
1 4.5oz. Can    Chopped Green Chiles 
2                     Medium Onions Chopped
1 T                  Minced Garlic 
2 T                  Chili Powder
1 T                  Oregano
2 t                   Cumin


Directions

Place 1-2 cans of drained, rinsed beans into a blender with enough broth to cover.  Blend until chunky.  Chop onions and garlic and sautee.  Cut or tear chicken into bite sized pieces (We often use leftover chicken or a rotisserie chicken from the grocery store).  Add these, salt to taste and remaining ingredients to a slow cooker and cook on low until dinner.  Top with grated cheese and sour cream.