Description
A comforting and flavorful chili featuring tender chicken, creamy beans, and a mild kick from green chiles, perfect for chilly evenings.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 can white beans (e.g., cannellini or great northern beans), drained and rinsed
- 1 can corn, drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can green chiles
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream (optional for creaminess)
- Fresh cilantro for garnish (optional)
Instructions
- Combine the chicken breasts, white beans, corn, diced onion, minced garlic, green chiles, chicken broth, cumin, oregano, salt, and pepper in the slow cooker. Give everything a good stir to mix well.
- Cover the slow cooker and cook on low for 360-480 minutes or on high for 180-240 minutes until the chicken is cooked through and tender.
- Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot, mixing it back in with the other ingredients.
- If desired, stir in the heavy cream for added creaminess and let cook for an additional 30 minutes to blend the flavors. Serve hot, garnished with fresh cilantro for a bright touch.
Notes
For a spicier chili, consider adding jalapeños or cayenne pepper. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 870mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg