Creamy Chicken Chili (Print Version)
# Ingredients:
01 -
About 1¼ pounds of skinless, boneless chicken breasts.
02 -
4 cups (32 ounces) of chicken stock, reduced-sodium.
03 -
Two cans (15 ounces each) of white beans, rinsed and drained.
04 -
A couple of small cans (4.5 ounces each) of diced green chiles.
05 -
Three garlic cloves, chopped up.
06 -
One small yellow onion, diced really finely.
07 -
2 teaspoons of ground cumin.
08 -
A teaspoon of dried oregano.
09 -
½ teaspoon of kosher salt.
10 -
¼ teaspoon of cayenne for a spicy kick.
11 -
A handful (¼ cup) of fresh cilantro, chopped.
12 -
Lime wedges for squeezing.
# Instructions:
01 -
Put the chicken at the bottom of a 6-quart slow cooker. Toss in the broth, beans, chiles, garlic, onion, and seasonings. Give it a quick mix.
02 -
Let it cook on low for 4-6 hours or on high for 2-4 hours until the chicken is done. Take the chicken out and shred it up.
03 -
Use an immersion blender to blend part of the chili, leaving some beans chunky. Then stir in the shredded chicken and chopped cilantro.
04 -
Spoon it into bowls. Squeeze in lime juice and add any extras you like: cheese, jalapeño, tortilla chips, avocado, or sour cream.
# Notes:
01 -
You can make it on the stovetop in roughly 30 minutes.
02 -
It freezes great for about 2 months.
03 -
Stored in the fridge, it'll last up to 5 days.