I made this yesterday and it is delicious. Great for a rainy day. Not too spicy with tons of flavor. Healthy and easy. I prefer to pre-cook the chicken before putting it in the crockpot but you can put it in raw. For a thicker chili, start with half the amount of broth (2 cups) and add more at the end if the chili is too thick for your liking.
- 1 1/4 pounds boneless, skinless chicken breasts (about 2 to 3 breasts)
- 4 cups (32 ounces) low-sodium chicken stock
- 2 (15-ounce) cans white beans, such as white kidney beans, cannellini, or Great Northern beans, rinsed and drained (I used Great Northern)
- 2 (4.5-ounce) cans diced green chiles
- 3 cloves garlic, minced
- 1 small (or 1/2 large) yellow onion, finely diced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh cilantro
- Fresh lime wedges
- For serving (the toppings add important flavor, so LOAD IT UP!): diced jalapeno, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips
- Place chicken in the bottom of a 6-quart or larger slow cooker. Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.
- With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (You can also transfer a few ladlefuls of the chili to a food processor and roughly blend, then stir the blended portion back into the chili.) Stir in the shredded chicken and cilantro. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.
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