White Chicken Chili With Rotel Tomatoes

I adapted a White Chicken Chile I found here. I loved it so much I had it for breakfast. The Rotel Tomatoes is an inpiration from watching Paula Deen.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 1  tablespoon olive oil
• 3⁄4-1  lb boneless skinless chicken breast, cubed
• 1  large onion, minced
• 2  garlic cloves, minced
• 4  cups chicken broth
• 2 (16 ounce) cans great northern beans, rinsed and drained
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon ground black pepper
• 1 (10 1/2ounce) can Rotel tomatoes & chilies
• 4  cups baked corn tortilla chips (optional)
• 1⁄2 cup  shredded reduced-fat sharp cheddar cheese (optional)
•  sour cream (optional)

Directions

1. Heat oil in large pot over medium-high heat.
2. Add chicken and cook until no longer pink.
3. Remove chicken and set aside.
4. Add onion and garlic to skillet and cook until tender.
5. Place chicken, onion, and garlic in pot.
6. Add chicken stock, beans, Rotelle tomatoes salt and pepper.
7. Cook about 30 minutes on medium heat or until the chicken is the desired tenderness.
8. Place servings into bowl (If using tortilla chips put them in bowl first).
9. Sprinkle with cheese and add sour cream.
10. CROCKPOT Directions: Place chicken, onion, and garlic in crockpot. Add chicken stock, beans, Rotelle tomatoes salt and pepper.
11. Cook on low 5 to 6 hours.