Sarah's White Chili

I made this one off of Sarah's recipe blog the other night and my little soup night crowd thought it was great!  Jeremy said it was "the bomb" so you know its pretty good.  :)  You'll notice lots of soup and chili recipes on here since its been so cold lately and these recipes are just too easy and tasty!

1 can Great Northern Beans
1 can Garbonzo Beans
1 can white Kidney Beans
1-8oz package Heavy Whipping Cream
2-3 large chicken breasts
1 pkg McCormick White Chili Seasoning
1 small white or yellow onion, chopped
3 cloves garlic, minced
1 cup frozen corn
1 can green chili's, chopped
Chopped Jalapeno peppers (amount depends on how spicy you want your chili)
1 large spoonful of Sour Cream

First boil your chicken until almost cooked all the way. Save your water which is now broth and us it as your base. While your chicken is boiling, in a seperate pan, saute your onion and garlic in butter.

Once your chicken is cooked, chop it up and add it back to your broth. Add your whipping cream and your saute'd onions and garlic to your broth along with the seasoning packet.

Next add your green chilis and decide how much jalepenos you want your chili. I used canned whole jalapenos and chopped three. Three peppers made this a medium "heat".

Your corn and any other seasonings can also go into the chili at this time. I added a heaping spoonful of Sour Cream for flavor.

Let it simmer for at least an hour.
 
The only changes I made were that I used Navy beans intead of white kidney beans (couldn't find any), added 3 potatoes (because I had some), used 5 chicken breasts (mine shrank a lot when I boiled them), and used one can of corn (since that was what I had). Served with sweet, jalapeno cornbread.  Delicious!