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Slow Cooker White Bean Chicken Chili

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes

Ingredients

Soup:

  • 1 ½ pounds boneless skinless chicken breasts or thighs
  • 1 tablespoon oil
  • ½ cup chopped onion
  • 2 cloves garlic, finely minced
  • 1 poblano pepper or large green pepper, diced
  • 32 ounces low-sodium chicken broth
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon chili powder
  • 2 cans (15-ounces each) white beans (like Great Northern), rinsed and drained
  • Juice of 1 lime
  • ½ cup chopped fresh cilantro

Garnishes:

  • Sour cream
  • Diced avocado
  • Chopped cilantro
  • Shredded cheese
  • Tortilla chips

Instructions 

  • Place the chicken in the bottom of a round, 5-quart slow cooker. In a large nonstick skillet, heat the oil until rippling and hot. Add the onion, garlic, and pepper and saute for 3-4 minutes. Scrape the mixture into the slow cooker.
  • Add the chicken broth and stir in the cumin, salt, pepper, oregano, and chili powder.
  • Cook on low for 6-8 hours.
  • Remove the chicken and shred into bite-sized pieces. Stir in the rinsed and drained beans. Cook on high for 30 minutes until beans/soup are heated through. Stir in the lime and cilantro and add salt and pepper to taste.
  • Serve with garnishes.

Notes

Zucchini Variation: a variation we've come to love recently is to add chopped zucchini to the chicken and broth mixture, letting it cook for 6-8 hours with everything else. I scoop out all the zucchini and a bit of the broth and give it a good blend in the blender and stir it back in with the beans. It adds a hint of thickness and creaminess (you can thank this soup for the idea).