Ingredients
1 pound boneless skinless chicken breasts
1 cup chopped onion
2 (15 ounce) cans cannellini beans(or other white beans, rinsed and drained)
2 (4 ounce) cans diced green chiles
2 cloves garlic (minced)
2 teaspoons cumin
1 teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon salt
1/4 teaspoon cayenne pepper (or to taste)
2 cups low sodium chicken broth
1 cup frozen corn
For serving: cilantro, avocado, tortilla chip strips, plain Greek yogurt or sour cream, or shredded cheese, as desired
Instructions
Place chicken, onion, beans, diced green chiles, garlic, cumin, chili powder, oregano, salt, cayenne pepper and chicken broth in slow cooker.
Cover and cook on low setting for 6-8 hours or high setting for 3-4 hours, until chicken is cooked through.
Remove chicken to a cutting board and let it rest for a few minutes. Meanwhile, use an immersion blender to puree part of the chili. You just want to puree it a little bit, so that some of the beans help to thicken the broth and some of the beans remain whole.
Chop the chicken and return it to the slow cooker. Stir in the corn.
Cook for 5 more minutes on high setting. Serve with toppings as desired.
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