30ounceswhite beans2) 15 ounce cans Cannellini or Great Northern
14.5ounce can sweet corndrained
8ounce can fire-roasted diced green chilies
4large cloves garlicminced
1medium yellow oniondiced
1tablespoonground cumin
0.5teaspooncayenne powder
.25cupchopped cilantro
.25cupfresh lime juiceabout 2 limes
sea salt and black pepper to taste
Instructions
Place the chicken breasts in slow cooker. Add the chicken stock, onion, beans, chiles, garlic, cumin, and cayenne. Stir to combine.
Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 4 hours, until chicken is cooked through and shreds easily.
Remove chicken and place on a large plate or platter. Allow to cool for 10 minutes. Shred with two forks and return to the slow cooker.
Note
Forthicker chili, use an immersion blender to puree a portion of the chili beans before stirring the shredded chicken back in. If you do not have an immersion blender, you could transfer one or two cups of chili into a blender or food processor and pulse to roughly chop the mixture, then return to the crock pot.
Stir in the chicken, cilantro, and lime juice. Season salt and pepper and adjust seasonings as needed. Allow to cook for an additional 5 minutes for the flavors to mingle.
Ladle into bowl and serve topped with a squeeze of fresh lime juice and any of your favorite toppings.
Notes
Store leftover chili in an airtight container or zipper-top freezer bags in the refrigerator for up to 5 days.
To freeze; place cooled chili in a freezer-safe, airtight container and place in the freezer for up to 2 months. Allow to defrost overnight in the refrigerator.
Reheat chili in a saucepan on the stove or in the microwave until hot and steaming.
Top with: sliced jalapeño, chopped or sliced avocado, sour cream/Greek yogurt, shredded cheese, tortilla chips.