White Chicken Chili AND Queso Blanco Nachos

White Chicken Chili:

2 cartons of chicken stock in a box (swanson is a good brand)
1/2 packet chicken taco seasoning
1 teaspoon cumin
1 teaspoon chili powder
1-2 teaspoons onion salt to taste
2 cups shredded chicken breast
3 cans white cannelini beans
1/2 cup sliced white onion
2 teaspoons minced garlic
1 teaspoon smoked paprika
1 tablespoon olive oil
1/2 cup sour cream
Shredded cheese tortillas chips
Sliced green onion

Mix chicken stock, all seasonings, taco seasoning, beans, and chicken in a crockpot. Set heat to low for 4-5 hours. Heat olive oil in a medium skillet over medium-high heat for one minute or until oil is hot. Add smoked paprika, sliced onion, and minced garlic. Saute for 5 minutes on medium heat until onions are soft. Pour entire skillet of oil, onions, and garlic into crockpot and mix in well. 30 minutes before serving, add sour cream to crockpot and wisk well. Serve with cheese, sliced green onion, and chips. Enjoy

This is one of my longest recipes but it is so so good. I have a super great left over idea with this as well. I turn it into queso blanco nachos:

1 can campbells nacho cheese soup
1 cup milk
1/2 cup shredded pepper jack cheese
1/2 cup shredded white cheddar
Salt to taste
Left over white chicken chili
1 bag of your favorite tortilla chips
1 cup shredded white cheddar
1/4 cup sliced green onion
1 avocado sliced thin
dallop of sour cream

In a large skillet, wisk together nacho cheese soup and milk. Over medium high heat, allow this mixture to come to a boil. Wisk in both cheese and continue wisking until cheese is melted and mixture is thick and creamy. Add left over white chicken chili and wisk until everything is well blended. Pour bag on chips into a casserole dish or on a baking sheet. Pour the white chicken chili nacho sauce over the chips. Sprinkle the top with the remaining shredded white cheddar. Bake at 350 degrees for 10 minutes or until cheese is melted. Top with sour cream, green onions, and avocado. Enjoy!