- 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
- 2 C low-sodium chicken stock
- 30 OZ canned white beans – cannellini, navy, etc. (drained and rinsed)
- 2 LB (~5) boneless skinless chicken thighs
- 1¼ TSP kosher salt
- ½ TSP freshly ground black pepper
- 1½ C frozen corn
- ½ C sour cream
- Splash of lime juice
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, sour cream and a splash of lime juice, 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: saute 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 8 servings @ 344 calories each.