How to make Beans Chicken Chillies

Ingredients:

• 2 cups leftover or rotisserie chicken
• 1 bay leaf
• 1 tablespoon canola 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 chilli powder
• 1 ½ tablespoons ground cumin
• ¼-½ teaspoon cayenne pepper, optional
• 6 green onions, finely chopped
• ⅓ cup fresh cilantro, coarsely chopped
• sour cream for garnish, optional

Instructions:

In a large, heavy frying pan over medium heat, add 1 tablespoon canola 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 cayenne to taste, and stir together for 2-3 minutes to release the flavors.
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.
Discard bay leaves. Ladle the chili into bowls. Top each serving with a dollop of sour cream and garnish with green onions and cilantro.