Adapted from Taste of Home Feb/March 2001
1 lb. chicken breast, cut into bite-size cubes
1 med. onion, chopped
1 T. oil
2 cans (15.5 oz) Bush's white chili beans (with mild chili sauce)
1 3/4 c. chicken stock
7 oz. can green chilies, chopped
1 1/2 t. garlic powder
1 t. salt
1 t. cumin
1 t. oregano
1/2 t. pepper
1/4 t. chili powder
1c. sour cream
1/2 c. whipping cream
In large saucepan, sauté chicken and onion in oil until chicken is no longer pink. Remove from heat and allow to cool slightly. Meanwhile, in gallon size freezer bag, dump in the next 9 ingredients (beans though chili powder). Add chicken and seal. Gently squish bag to mix ingredients. Freeze upright (with seal side up). In quart size freezer bag, dump in sour cream and whipping cream. Seal and squish bag to mix. Also, freeze upright.
Dump frozen soup base into crock-pot (you may need to run warm water on outside of bag to loosen easier from the bag). Cook on low all day (8-10 hrs). Place sour cream packet in the fridge while soup base is cooking all day. If it's not thawed completely, microwave on a low setting just until thawed. Add sour cream contents to soup. Turn to high for about 10-15 min, or until heated through.
**To NOT use a crock-pot: Thaw both bags completely in the fridge. Pour soup base into large stockpot. Bring to boil; reduce heat and simmer, uncovered, for 30 min. Remove from heat; stir in the sour cream mixture and serve immediately.