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WHITE CHICKEN CHILI

By Frank Dorr

Yield: 6 Servings

Ingredients

1. 1 1/4 lbs boneless, skinless chicken breasts

2. 4 cups (32 ounces) low-sodium chicken stock

3. 2 (15-ounce) cans reduced-sodium white beans (white kidney beans, cannellini, or Great Northern beans) rinsed and drained

4. 2 (4.5-ounce) cans diced green chiles

5. 3 cloves garlic, minced

6. 1 small (or 1/2 large) yellow onion, finely diced

7. 2 tsp ground cumin

8. 1 tsp dried oregano

9. 1/2 tsp kosher salt

10. 1/4 tsp cayenne pepper

11. 1/4 cup chopped fresh cilantro

12. Fresh lime wedges

For serving: diced jalapeno, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips

Instructions

1. 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.

2. In Vitamix, puree a portion of the chili to thicken it, leaving some of the beans whole. Stir in the shredded chicken and cilantro.

3. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.