• 1 ½. lb . boneless skinless chicken breasts (trim any fat)
• 2 ½ c. chicken broth
• 2 (15.5 oz.) cans white beans, drained
• 2 (4 oz.) cans green chiles
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño, chopped (seeded if you want less heat)
• 1 tsp. oregano
• 1 tsp. ground cumin
• 1 ½. c. frozen corn
Place chicken breasts at the bottom of your slow cooker. Add in the broth, beans, chiles, onion, garlic, jalapeño and spices.
Cook on low for 4-6 hours or on high for 2-4 hours, until the chicken is completely cooked through.
Ladle a quarter to a third of the chili out and purée. Stir back into the pot. This will help thicken the chili base. Tip: if you like a chunkier chili, purée slightly less of the base.
Shred chicken with two forks, or chop and return to the pot.
Stir in corn. Cover and leave on low until the corn is warmed through.
Optional garnishes: sour cream, tortilla strips, jalapeño slices, corn, chopped avocado, lime wedges. (Adapted from Delish)
Adapting this recipe to be vegetarian is incredibly easy. Substitute vegetable broth and add an additional can of beans, eliminating the chicken entirely. If you want to replace the shredded chicken texture, add a drained can of jackfruit when you add the frozen corn. The chili will need to cook longer to warm through.