Slow Cooker White Chicken Chili

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 2 (4-ounce) cans diced green chiles
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 cup heavy cream
• 1 cup shredded monterey jack cheese
• 1 lime, juiced
• 1/4 cup chopped fresh cilantro, for garnish

Instructions

1. Place the chicken breasts in the bottom of a 6-quart slow cooker.
2. Add the cannellini beans, diced green chiles, diced onion, and minced garlic on top of the chicken.
3. Pour in the chicken broth, then sprinkle in the ground cumin, dried oregano, chili powder, and salt, and stir gently to combine.
4. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is cooked through and reaches an internal temperature of at least 165 F and shreds easily with a fork.
5. Transfer the chicken to a cutting board and shred it into bite-sized pieces using two forks.
6. Return the shredded chicken to the slow cooker and stir to combine with the beans and broth.
7. Stir in the heavy cream and let the chili sit on the warm setting, uncovered, for 5 minutes to heat through without boiling.
8. Add the shredded Monterey Jack cheese a handful at a time, stirring until melted and the chili looks creamy and slightly thickened.
9. Stir in the fresh lime juice and taste, adding more salt if needed.
10. Ladle the chili into bowls, top with chopped cilantro, and serve immediately.

Nutrition

Calories	360
Protein	33 g
Fat	14 g
Carbs	24 g
Fiber	6 g
Sodium	940 mg

Estimated per serving