White Chicken Chili (Print Version)

# Ingredients:

01 - 1 1/4 pounds of chicken breasts without bones or skin.
02 - 4 cups (32 oz) of chicken broth with less salt.
03 - 2 cans (15 oz each) of white beans, rinsed and drained.
04 - 2 cans (4.5 oz each) of diced green chilies.
05 - 3 minced garlic cloves.
06 - 1 small onion (yellow), diced finely.
07 - 2 teaspoons of ground cumin.
08 - A teaspoon of oregano (dried).
09 - Half a teaspoon of kosher salt.
10 - 1/4 teaspoon of cayenne spice.
11 - A quarter cup of fresh cilantro, chopped.
12 - Wedges of lime for added flavor.

# Instructions:

01 - Put chicken at the bottom of your 6-quart slow cooker. Toss in broth, beans, chilies, garlic, onion, and spices. Mix it all together.
02 - Close the lid and let it go 4–6 hours on low or 2–4 hours on high. When done, take the chicken out and shred it.
03 - Partially blend the chili with an immersion blender. Leave some beans unblended. Add shredded chicken and the cilantro back in.
04 - Scoop into bowls. Squeeze lime juice on top. Add other toppings if you want, like chips, jalapeños, cheese, sour cream, or avocado.

# Notes:

01 - Can also be made on the stove in roughly 30 minutes.
02 - Store in the freezer for up to 2 months with no problem.
03 - Good in the fridge for up to 5 days.

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