- 1 LG onion (finely diced)
- 8 cloves garlic (minced)
- 4 OZ can mild diced green chiles (reduce to half for less spice)
- 1 TSP dried oregano
- 1 TSP ground cumin
- 3 C low-sodium chicken stock
- 30 OZ canned white beans – cannellini, navy, etc. (drained and rinsed)
- 2 LB (~5) boneless skinless chicken thighs
- Kosher salt
- Freshly ground black pepper
- 1½ C frozen corn
- ½ C sour cream
OPTIONAL FOR SERVING
- Monterey Jack cheese (shredded)
- Avocado (sliced)
- Jalapeño (thinly sliced)
- Fresh cilantro (chopped)
- Lime wedges
- Tortilla chips (broken into medium pieces)
Add broth, beans, chicken, green chiles, onion, garlic, corn, oregano, and cumin to the bowl of your slow cooker. Season with salt and pepper and cook on low 6 to 8 hours, or on high for 2 to 3 hours, or at least until chicken is tender.
Remove chicken from chili and shred. Use a potato masher to gently mash about 1/3 of the beans before returning chicken to slow cooker. Stir in shredded chicken and sour cream, check seasoning and adjust as needed.
To serve, top with your choice of avocado, jalapeño, cilantro, chips and a squeeze of lime juice.
For stovetop cooking: sautee onions and garlic first before combining the rest of the ingredients. Increase chicken stock to 4 cups. Simmer for 20 to 30 minutes, stirring often, until chicken is tender and cooked through. Resume recipe as written above.
Yields 6 – 8 servings.