White Chicken Chili
Ingredients
- 1.5 - 2 lbs chicken breasts
- 1 small onion (diced)
- 3 garlic cloves (minced)
- 1 4 ounce can of diced green chilis (I use mild)
- 1 cup corn kernels
- 2 cans of great northern beans (divided)
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- Juice from 1 lime
- 3 cups Chicken broth or stock
- 1 cup whipping cream
Instructions
- Take one of the cans of beans, drain, rinse and mash them. I use a small food processor but you can mash them with a fork or push them down on a plate with a meat mallet. (This thickens the chili just a little bit)
- Add all of the ingredients except for the cream to the slow cooker.
- Cook for 8 hours on low or 4 hours on high.
- After the cooking time, shred the chicken breasts and add the meat back to the slow cooker.
- Add in the cream and stir. Cook for 1 additional hour then serve.
- Topping ideas: Tortilla strips, lime wedges, Monterey jack cheese, sour cream, cilantro, avocados