Chicken Chili- DELICIOUS!!

So I posted on my meal plan that I was going to make Chicken Chili on Friday.  Well, I didn't want todays dinner, so I made Fridays instead :)  It was AMAZING!  I wanted to share what I did differently because if you follow the recipe as stated, you will be disappointed (and your mouth will be on FIRE!)

Here is the original recipe as stated on Allrecipes:

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 1/2 (14 ounce) cans chicken broth
• 2 (15.5 ounce) cans great Northern beans
• 1 (4 ounce) can chopped green chile peppers
• 1 roasted chicken, bones and skin removed, meat torn into bite-size pieces
• 3 tablespoons ground cumin
• 2 tablespoons chili powder
• 2 tablespoons cayenne pepper
• 1 (8 ounce) container sour cream
• 1 (8 ounce) package shredded Monterey Jack cheese

Directions

1. Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until softened and translucent, about 3 minutes. Pour in chicken broth, great Northern beans, chopped chiles, and torn chicken. Season with cumin, chili powder, and cayenne pepper. Increase heat to medium-high to bring to a boil, then reduce heat to medium-low, and simmer for 10 minutes.
2. Stir in sour cream and simmer for 5 minutes. To serve, ladle into bowls and sprinkle with Monterey Jack cheese.

Here are the changes I made:

• Boiled a whole chicken for the meat (about 1.5 breasts) and used 4 cups of broth from that.
• Didn't have green chiles, so I added half a can of Rotel (strained)
• 3/4 tbsp cumin
• 1 tbsp chili powder
• a DASH of cayenne pepper- who on earth would put 2 tbsps in?!!  That is crazy!!
• about 4 tbsp of sour cream
• cheese to top instead of cooked in the soup
• squeeze of lime juice
• salt