Slow Cooker White Bean Chicken Chili

• Gluten free

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 1/4 cup Cilantro, fresh
  • 3 cloves Garlic
  • 2 (4 oz. cans Green chilies
  • 1 Onion, small
  • 2 tsp Oregano
  • 4 (15 oz. cans White beans

• Canned Goods

  • 3 cups Chicken broth

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Dairy

  • 1 cup Monterrey jack cheese
  • 1/2 cup Sour cream

Found on letsdishrecipes.com

Ingredients

• 4 (15 oz.) cans white beans, rinsed and drained
• 3 cups chicken broth
• 2 boneless, skinless chicken breasts
• 2 (4 oz.) cans diced green chilies
• 2 teaspoons oregano
• 1 tablespoon olive oil
• 1 small onion, chopped
• 3-4 cloves garlic, chopped
• 2 teaspoons ground cumin
• Salt and pepper, to taste
• 1/2 cup sour cream
• 1 cup shredded Monterrey Jack cheese
• 1/4 cup fresh cilantro, chopped

Directions

• Place beans, broth, whole chicken breasts, diced chilies, and oregano in a slow cooker. Cover and set slow cooker to low.
• Meanwhile, warm oil in skillet over medium-high heat. Add onions, garlic and cumin and cook until onion is softened, about 5 minutes.
• Add onion and garlic mixture to slow cooker. Cook on low for 6 hours, stirring occasionally.
• About 30 minutes before serving, remove chicken breasts from slow cooker. Shred the chicken and set aside.
• Remove about 2 cups of chili from the slow cooker and puree in a blender; return the pureed chili to the slow cooker and stir to combine. (Alternately, you can use an immersion blender right in the pot–just be sure to leave some whole beans).
• Return the shredded chicken to the slow cooker, along with the sour cream and Monterrey Jack cheese. Just before serving, stir in the cilantro.

Nutrition