Crockpot White Chicken Chili

1 ¼ pounds boneless, skinless chicken breasts (about 2 to 3 breasts)

4 cups (32 ounces) low-sodium chicken stock

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 (or ½ large) yellow onion, 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

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