White Chicken Chili

Tonight we're having white chicken chili.
And yum.
Not Rachel Ray "yumm-o" (and god, I hope she gets paid to be annoying because if I ever have the misfortune of meeting the woman in real life, I can't be blamed for how hard I slap her) but a serious "Wow, I can get into trouble if left alone with a pot of this" delicious.
It's my version of a Pinterest recipe, surprise surprise.

1 medium yellow onion, chopped
3-4 large boneless skinless chicken breasts, thawed and cut into bite size pieces
4 cups chicken broth
2.5 cups water
1 cup sour cream
3 (15oz) cans Great Nothern Beans
1 (4oz) can chopped green chilies
1 Tbsp salt
1/2 Tbsp ground black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp oregano

There are two available cooking methods:
1. Dump everything in a crockpot an let sit on high for 4-6 hours, stirring every now and then.
-or-
2. Get the broth, water, beans, chilies, spices and sour cream going in a big(ish) pot. In a separate pan, saute the onion and then add the chicken breast. Cook thouroughly and then add to the pot.
Let it sit to your heart's content to meld the flavors.

If you want it thicker, you can either go the route of corn starch (according to the box directions) or instant mashed potato flakes.
I used the potato flakes tonight because I was starving and I had some Baby Bees nipping at my heels.
Girl Bee was also busy smashing goldfish crackers into my table cloth (see picture below).

You can also add extra spice. Red pepper flake would work, or a couple shakes of tobasco sauce.

Top with cheese or chips. Or more tabasco sauce.
Serve with buttered french bread or tortillas or corn bread.
It's amazing with anything, really.

And you know what would be really nice with this tonight? An early bedtime for the Baby Bees, and glass of white wine for Mommy Bee.

Or a thick slice of raspberry cheesecake.
Mmm. Cheesecake.