White Chicken Chili

White Chicken Chili

1 cup dry Great Northern beans
4 chicken breasts
1 onion
1 can corn
4 carrots
1 tsp minced garlic
1 tbsp chili powder
2 tbsp Worcestershire sauce
2 tsp salt
1 tsp black pepper
1 tsp smoked paprika (can substitute regular paprika)
4 cups water

The night before you make the chili, put the dry beans in a large bowl of water--at least 4 times as much water as beans. Let soak all night. The next morning, drain and rinse the beans. Put into a 4-quart or bigger slow cooker. Chop the chicken into rougly 1 " cubes. Chop the onion, peel and chop the carrots. Drain the corn. Then mix all the ingredients together with the beans in the slow cooker. Cook on high for 6 hours, or on low for 10. Serve with a spoonful of sour cream and cheese. This is extra tasty over garlic-cheese mashed potatoes:

Garlic Cheese Mashed Potatoes

8 medium russet potatoes
4 tbsp butter
1/2 cup milk
1 tsp salt
1/2 tsp black pepper
1 tsp minced garlic
1 cup shredded Monterrey Jack (white) cheese

Peel the potatoes and put in a pot, then just barely cover with water. Cook until the potatoes are tender. Drain well. Melt the butter, milk, and garlic in a microwave for about 30 seconds. Pour the butter mixture over the hot potatoes and mash. Mix in the salt, pepper, and cheese.

Notes on this recipe:
The chili recipe is very big. To reduce the size, cut the beans, chicken, and water in half. Leave the vegetables and seasonings the same.

I recently made the chili for a baby shower and we served it as part of a baked potato bar with different cheeses, broccoli, bacon, and sour cream. All of these would make great toppings for the chili itself.

If you just want a bowl of the chili, you can also stir in a cup of sour cream right at the end. Don't use light-fat sour cream; it beads up in the hot chili instead of melting in smooth.