Ingredients
Scale
- 1.5 lbs. Boneless, Skinless Chicken Breasts
- 2 Cans (15 ounces each) White Cannellini beans, drained and rinsed
- 1 Medium Onion, finely chopped
- 2 Cloves Garlic, minced
- 1 Jalapeno pepper, seeded and finely chopped (adjust to taste)
- 2 Cups Chicken Broth
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Paprika
- 1/4 teaspoon Cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 1 Cup Frozen Corn kernels
- 1 Cup Diced Green chiles
- 1 Cup Sour cream or Greek yogurt
- Juice of 1 Lime
Toppings:
- 1/4 Cup Fresh Cilantro, chopped
- Shredded Monterey Jack
- Sliced Green onionsÂ
- Tortilla chips
Instructions
- Place the boneless, skinless chicken breasts in the bottom of the slow cooker.
- Add the drained and rinsed white cannellini beans, chopped onion, minced garlic, and finely chopped jalapeno pepper on top of the chicken.
- In a separate bowl, mix the chicken broth, ground cumin, dried oregano, ground coriander, paprika, cayenne pepper, salt, and black pepper. Pour this mixture over the ingredients in the slow cooker.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shreds.
- About 30 minutes before serving, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
- Add the frozen corn kernels and diced green chiles to the slow cooker. Stir to combine all the ingredients.
- In a separate bowl, mix the sour cream (or Greek yogurt) and lime juice until well combined. Stir this mixture into the chili to make it creamy.
- Allow the chili to cook for an additional 30 minutes on low to meld the flavors together.
- Just before serving, stir in the fresh chopped cilantro.
- Taste and adjust the seasonings if needed, adding more salt, pepper, or cayenne as desired.
- Serve hot, garnished with shredded cheese, sliced green onions, and tortilla chips for a delightful crunch.
