A cozy, creamy delight that warms you from the inside out. With tender chicken, a medley of spices, and a creamy texture, it's a dish that satisfies your hunger and brings a sense of nostalgia.
Ingredients
Scale:
1 ½ pounds boneless, skinless chicken breasts
2 cans (15 ounces each) white beans (cannellini or great northern), drained and rinsed
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 can (4 ounces) green chiles (canned, diced)
1 tablespoon cumin
1 teaspoon coriander
1 tablespoon chili powder
Salt to taste
Pepper to taste
1 cup heavy cream or sour cream
2 tablespoons lime juice
Fresh cilantro, chopped for garnish
Instructions
In your slow cooker, place the boneless chicken breasts at the bottom.
Add the diced onion, minced garlic, and canned green chiles over the chicken.
Pour in the chicken broth, and add the drained white beans followed by the cumin, coriander, chili powder, salt, and pepper.
Stir gently to combine all ingredients, ensuring the chicken is submerged in the broth.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and easily shreds.
Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
Stir in the heavy cream or sour cream and lime juice, mixing well until the chili is creamy and heated through.
Adjust the seasoning to taste, adding more salt, pepper, or spices as desired.
Serve hot, garnished with fresh cilantro and any additional toppings of your choice!
