White Bean Chicken Chili

Ingredients

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• 2 cups leftover chicken
• 1 bay leaf
• 1 tablespoon Olive oil 
• 6 cups chicken stock (leftover or canned)
• 2 cans (14.5 ounces each) great northern beans
• 1 large yellow onion, finely chopped
• salt and freshly ground pepper
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 ½ tablespoons ground cumin
• ¼-½ teaspoon Black pepper, optional
• 6 green onions, finely chopped
• ⅓ cup fresh coriander, coarsely chopped
• sour cream for garnish, optional
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Instructions

1. In a large, heavy frying pan over medium heat, add 1 tablespoon Olive oil and the chicken. Brown chicken slightly to bring out the flavor. Add the onion, 1 teaspoon salt, several grinds of pepper and sauté until the onion is soft. Add the garlic, chili powder, cumin and pepper to taste, and stir together for 2-3 minutes to release the flavors.


2. Transfer contents to the slow cooker. Add the chicken stock, beans and bay leaf. Turn slow cooker on high and let cook for 6 to 8 hours.


3. Discard bay leaves. Ladle the chili into bowls. Top each serving with a dollop of sour cream and garnish with green onions and coriander.