- Prep Time: 15m
- Cook Time: 6h
- Serves: 8 servings
Ingredients
- 2 large boneless skinless chicken breast
- 1 onion, diced
- 2 garlic cloves, chopped
- 1 jalapeño, diced
- 1 4 oz. can diced green chilies
- 2 12 oz. cans white beans, drained
- 1 12 oz, can white beans, pureed
- 1 tbsp. cumin
- 1 tbsp. chili powder
- 2 tsp. salt
- 1 tsp. fresh ground pepper
- 1 32 oz. carton chicken broth
Instructions
- Drain 2 cans of the beans. Take the last can and puree with an immersion blender or puree in a food processor. Add to the slow cooker.
- Prep your veggies, and add all remaining ingredients to the slow cooker.
- Cover and heat to 300 degrees or medium heat for 6 to 7 hours.
- Remove chicken and shred with two forks. Add shredded chicken back into chili.
- Serve immediately with your choice of toppings. I like fresh cilantro, greek yogurt, diced avocado and some chips on the side. This is also a great soup to eat for the week or add to single serving containers and freeze for a rainy day!
Leave a Reply