White Chili VII

Ingredients

• 1  bay leaf 
• 43.5 ounce cannellini beans canned
• 4 ounce jalapeño peppers chopped canned
• 0.1 teaspoon cayenne pepper 
• 3 large stalks celery chopped
• 2.5 cups chicken stock see 
• 1 teaspoon garlic powder 
• 6 ounce chilies green chopped canned
• 1 teaspoon ground cumin 
• 0.5 teaspoon ground pepper black
• 0.5 cup heavy cream 
• 2 tablespoons olive oil 
• 1  onion chopped
• 0.5 teaspoon ground oregano 
• 1 teaspoon salt 
• 4  chicken breasts boneless skinless cut into bite-size pieces
• 12 ounces cup heavy whipping cream sour
• 1 cup water 

Equipment

• frying pan
• slow cooker

Directions

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