White Chicken Chili

White Chicken Chili pairs great with corn bread or whole grain biscuits. It's so good!

White Chicken Chili pairs great with corn bread or whole grain biscuits. It's so good!

If you are on the hunt for a nutritious and delicious, sooth the soul type dish, look no further. White Chicken Chili is a perfect match for leftover chicken and your slow cooker on a cool Fall day. It also freezes well so you can make a large batch and store in individual containers for quick & easy meals for weeks to come.

  • 1 (540 ml) can navy beans, rinsed and drained
  • 1 (540 ml) cans white kidney beans, rinsed and drained
  • 1/2 (540 ml) can lupini, rinsed and drained
  • 4 cups low sodium chicken broth, divided
  • 1 tablespoon canola oil
  • 1 cooking onion, diced
  • 1 (127 ml) can chopped green chilis
  • 1/2 green pepper, seeded and diced
  • 4 tsp minced jarred garlic
  • 1 tablespoon ground cumin
  • 1.5 teaspoons ground coriander
  • 1 teaspoon chili powder
  • 1/4 tsp salt
  • 1/4 tsp ground white pepper
  • 2 breasts cooked whole chicken, skin removed and shredded
  • 3/4 cup corn, frozen
  • 1/4 cup cilantro, fresh chopped
  • 1 tablespoon lime juice

Directions:

1. Add the vegetable oil to a sauté pan and heat it over medium heat.

2. Add the onion and green pepper and sauté until soft, about 4 minutes. Add the garlic and sauté for one minute more. Add the cumin, coriander and chili powder and continue to cook, stirring frequently, for 1 minute more to toast the spices.

3. Transfer to a slow cooker. Add the chicken stock, beans and salt.

4. Stir in the shredded chicken, corn, cilantro, and lime juice.

5. Turn on low and allow to cook for about 4 hours.

6. Serve the chili in individual bowls. Garnish with sour cream, crushed tortilla chips and squeeze fresh lime on top.

Enjoy!