Crockpot White Chicken Chili

• servings: 6 servings
• active time: 15 minutes
• total time: 5 hours 15 minutes

Ingredients

1 1/4 pounds boneless skinless chicken breasts ((about 2 to 3 breasts))

4 cups low-sodium chicken stock (see notes if you prefer a thicker chili) ((32 ounces))

2 (15-ounce) cans reduced-sodium white beans (such as white kidney beans, cannellini, or Great Northern beans, rinsed and drained)

2 (4.5-ounce) cans diced green chiles

3 cloves garlic (minced)

1 small yellow onion ((or 1/2 large) finely diced)

2 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1/4 cup chopped fresh cilantro

Fresh lime wedges

For serving (diced jalapeno, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips)

Directions

Place chicken in the bottom of a 6-quart or larger slow cooker.

Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.

Puree

With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (If you don't have an immersion blender, you can instead transfer a few ladlefuls of the chili to a food processor or blender and pulse roughly, then return back into the chili.)

Stir in the shredded chicken and cilantro. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.