This hearty chili with white beans, chicken, and fire-roasted green chilis will warm you up
Ingredients
1 1/2 to 2 pounds boneless, skinless chicken breasts, thighs, or a mix
1 large yellow onion, diced
2 stalks celery, diced
2 (4-ounce) cans diced green chili peppers, preferably "fire-roasted", drained
3 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 to 2 teaspons kosher salt
1/2 teaspooon ground coriander
1/2 teaspoon dried oregano
1 bay leaf
4 cups low-sodium chicken broth
1 (15-ounce) can cannellini or navy beans, drained and rinsed
1 cup frozen corn kernels
For serving: shredded Monterey jack cheese, lime wedges, chopped cilantro, sour cream, hot sauce
Instructions
Combine 1 1/2 to 2 pounds boneless, skinless chicken breasts or thighs, 1 large diced onion, 2 stalks diced celery, 2 (4-ounce) cans drained diced green chili peppers, 3 minced garlic cloves, 2 teaspoons ground cumin, 1 1/2 teaspoons of the kosher salt, 1/2 teaspooon ground coriander, 1/2 teaspoon dried oregano, and 1 bay leaf in a 6-quart or larger slow cooker. Stir to make sure the spices coat everything, and nestle the chicken into the vegetables. Pour the 4 cups low-sodium chicken broth over top, covering the chicken and vegetables by an inch or so.
Cover and cook on the HIGH setting for 4 hours on the LOW setting for 6 hours. (It's fine to cook for 8 hours on low, if needed, but the chicken tends to fall apart a bit more when you shred after cooking, rather than staying in pieces.)
About 30 minutes before the end of cooking, remove the lid of the slow cooker and stir in 1 (15-ounce) can drained cannellini or navy beans and 1 cup frozen corn kernels. Taste and add another 1/2 teaspoon of salt or other seasonings as desired. Cover and cook for the remaining time.
Transfer the chicken onto a large plate and shred it into large, bite-sized pieces with 2 forks. Stir the chicken back into the chili and remove the bay leaf. Serve with shredded cheese, wedges of lime, chopped cilantro, and sour cream.
