Yields: 6 servings
Ingredients
- 2 boneless skinless chicken breasts
- 2 15 oz cans cannellini beans drained and rinsed
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 jalapeno seeded and finely diced
- 1 4 oz can diced green chilies
- 1 ½ tsp cumin
- 1 tsp dried oregano
- 1 tbsp Mexican chili powder
- ½ tsp salt
- ½-1 tsp red chili flakes depending on your heat preference
- 1 tbsp olive oil
- 3 cups low-sodium chicken stock
- 1 tbsp Cholula optional
- Optional garnish:
- 1 Lime cut into wedges
- 1 avocado chopped
- ¼ cup fresh cilantro chopped
- ½ cup white cheddar cheese shredded
Instructions
- Heat the olive oil in a large pan. Add the onions, garlic, and jalapeno and sauté for 5 minutes until the onions are translucent.
- Add the canned green chiles, cumin, oregano, Mexican chili powder, red chili flakes, and salt. Cook for 1 more minute.
- Transfer the onion mixture to the slow cooker and add the beans, chicken breasts, and chicken stock. Cook on low for 6 hours (feel free to leave it on for 8 if you like).
- Remove the chicken breasts from the slow cooker and shred them with a fork (or your hands, whatever).
- In a blender, puree 1 cup of beans (yes there will be some onions and stuff in there, that's fine) with ¼ cup of liquid, this will be used to thicken your chili. If you don’t have a blender, just smash the beans with a fork.
- Return everything to the slow cooker and mix well. Add the Cholula now if you’re using it.
- Ladle chili into bowls and garnish with cilantro, avocado, cheddar, and a squeeze of lime juice.