Slow Cooker White Bean, Chicken & Poblano Chili

Olive oil

Salt

Pepper

All-purpose seasoning

2 ½ pounds chicken (about 2 breasts), cut into 4″ big chunks or ½″ smaller pieces (Depending on if you want small shreds later from bigger chunks or smaller bite-sized pieces already cut)

Three 15 ½ oz. cans white beans (do not drain)

3 large poblano chiles, seeded and chopped

1 large white onion, finely chopped

2 tablespoons minced/grated garlic (about 4 pieces)

2 cups low-sodium chicken broth

½ teaspoon additional salt

½ teaspoon pepper

2 teaspoons cumin, toasted

2 teaspoons dried oregano

1 teaspoon chipotle chile powder (optional)

½ cup reduced-fat Monterey Jack or Cheddar cheese (or Mexican blend), plus extra for topping

Reduced or non-fat sour cream or yogurt

Cilantro

Lime

Directions at familyapron.com

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