Crockpot White Chicken Chili

1 ¼ 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 cans reduced-sodium white beans - (15-ounce cans) such as white kidney beans, cannellini, or Great Northern beans, rinsed and drained

2 cans diced green chiles - (4.5-ounce cans)

3 cloves garlic - minced

1 small yellow onion - (or ½ large) finely diced

2 teaspoons ground cumin

1 teaspoon dried oregano

½ teaspoon kosher salt

¼ teaspoon cayenne pepper

¼ cup chopped fresh cilantro

Fresh lime wedges

For serving - the toppings add important flavor, so LOAD IT UP!: diced jalapeno, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips

Directions at wellplated.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer