Chicken Chili

2/11 ACR Coffee Group 2003 Award Winning Chili AND 2007 "most unusual chili":)

3-4 Chicken breasts, boneless/skinless
2-4 cans northern beans, not drained
1 can Mexican style stewed tomatoes
1 small can chopped green chilies
1-2 tsp chili powder
4 oz pepper jack cheese, cubed
4 oz monterey jack cheese, cubed
1 onion chopped
1 fresh jalapeno chopped(deseeded)
cayenne pepper, salt, pepper to taste
1- 8oz sour cream


1. Saute' chicken in olive oil with onion and jalapeno
2. Shred chicken and put all ingredients(except sour cream) including onion and jalapeno into crock pot.
3. cook on low for at least 3 hours
4. add sour cream the last 1/2 hour to hour

*it is best when sits overnight in fridge and than reheated for a few hours the next day.
*I have never had this problem, but if it is too thick, may add some chicken broth.