White chicken chili

I was asked for this recipe and thought I better come up with one. I am a “throw a little of this and that in the pot” kind of chili chick so bear with me here.

5 chicken breasts (halves really)
water
2 packages Chi-Chi’s taco seasoning, not the red kind
garlic powder
cumin
2 cans of cannelini beans or white beans of choice
sour cream
cheese

Cook the chicken in enough water to cover the chicken until falling apart, about 45 minutes. Season water with garlic and cumin, generous sprinkles. Take out chicken and dice it up, return to pot. Take out a cup or two of the stock. (Can save stock for another use if you like.) Add in the seasoning packets and some more garlic powder and cumin. Run the beans through a food processor, I do this cause I have a son who won’t eat the beans, little does he know they are in there! Add them to the pot. Stir and cook for about 15 minutes.
Serve with sour cream and shredded cheese. A few dashes of hot sauce add extra oomph!

Homemade crunchy tortilla strips:

4 soft tortillas
non-stick spray
kosher salt

Cut stack of tortillas in half. Begin with half of the tortillas and slice 1/4″ strips. Coat a pan or stoneware pan with spray. Add strips. Coat strips with spray and sprinkle kosher salt on the strips. Bake at 400 for about 10-15 minutes. Sprinkle on or serve with chili