3/4 cup of great northern beans (4.5 oz prepared dried beans or 1 15-oz can drained and rinsed)
3/4 cup navy beans (4.5 oz prepared dried beans or 1 15-oz can drained and rinsed)
3/4 cup cannellini beans (4.5 oz prepared dried beans or 1 15-oz can drained and rinsed)
3/4 cup of heavy cream
1 teaspoon glucomannan powder (alternatively you can use corn starch, flour, or other thickening agent)
Monterey Jack Cheese and/or Queso Fresco, crumbled
Finely chopped jalapenos (if you like a little kick!)
In a bowl, season chicken with garlic powder, 1 teaspoon of salt, 1⁄2 teaspoon of black pepper. Heat oil in a 6 quart dutch over medium high heat. Add chicken and brown slightly. Lower heat to medium, cover, and cook for 20-25 minutes, or until chicken is cooked through. Once chicken is cooked, remove from the pot.
Raise heat to medium high and saute onions for 2 minutes, add in minced garlic and cook an additional 30 seconds. Add chopped chili's, broth, and seasonings. Mix well, add in chicken again. Cook for 30 minutes.
Whisk the glucomannan powder with 2-3 Tablespoons of cold water in a small bowl. Slowly pour into your soup while whisking. The soup should thicken nicely over the next several minutes. If you'd like a thicker soup, use a bit more glucomannan powder (remember, a little goes a long way!)
After the soup has been thickened to your desired consistency, turn the temperature down to medium-low and add the cream and beans. Cook for an additional 10-15 minutes until the beans are cooked through.
Serve and add the garnishes your family most enjoys!
Recipe by Intoxicated On Life at https://www.intoxicatedonlife.com/3-bean-white-chicken-chili/