WHITE CHICKEN CHILI

• 1 tablespoon olive oil
• 1 1/2 pounds boneless skinless chicken breast
• 1 cup diced onion (about 1 medium onion)
• 2 cans great northern beans (or other white beans), drained and rinsed
• 1 (7-ounce) can diced green chilies
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 2 to 3 cups low sodium chicken broth




• 1 cup frozen corn (optional)

INSTRUCTIONS

1. Add olive oil to the bottom of the slow cooker pot. Then add the chicken and the rest of the ingredients.
2. Cook on low for 6-8 hours in the slow cooker.
3. Remove the chicken breasts from the slow cooker once cooked through and shred. Then return the shredded chicken to the pot and stir to combine.
4. Serve with shredded cheese, cilantro, sour cream, or other garnishes, if desired.

NOTES

If you don’t want a little bit of crunch from the onion, you can soften it first. Simply add the olive oil to a skillet and heat it up. Then saute the onion for a few minutes until it is softened. Scrape the skillet contents into the slow cooker pot, then add the other ingredients and carry on with the recipe as written. Add more or less chicken broth to bring the chili to your desired consistency.