Coconut Chicken White Bean Chili

 Heat the olive oil in medium size saute pan over medium/high heat. Once the pan is warm add the garlic and onions, cook for about 4-5 minutes. Until the onions and garlic turn a golden color. Remove from heat and set aside.

Add the chicken to a slow cooker. Season with chili powder, onion powder, garlic powder, oregano, cumin, and kosher salt.

Pour the garlic and onion mixture over top. Along with the green chilies, beans, and corn.

Add the chicken stock to the slow cooker. Give it a gentle stir. Cover and cook on high for 4 hours.

After 4 hours, remove the chicken to a large mixing bowl and shred with two forks. Then add the chicken back into the slow cooker along with the coconut milk.

Allow the chili to cook for 15 minutes more until it begins to thicken. Melt in the sour cream before serving as well as squeezing in some lime juice to taste.

Serve with various toppings: shredded cheese, chopped avocado, jalapeno, tortilla chips if desired.