White Chicken Chili
This may not look like your average chili, but it definitely is not short on flavor. Like many slow cooker recipes, this one is quick to prep and even quicker to serve. We like to have blue chips and salsa on the side, and an ice cold cerveza doesn't hurt either!
Boneless skinless chicken breasts (1 lb)
Great northern beans (15 oz can)
Green chilis (4 oz can)
Chicken broth (3 cups)
Bell pepper (1 cup, diced)
Fresh jalapeño (1)
Pickled jalapeños (2 tbsp)
Yellow onion (1)
Garlic (2 cloves)
Queso fresco (4 oz)
Heavy cream (1/4 cup)
Cumin (3/4 tbsp)
Chili powder (1 tsp)
Course ground black pepper (1/2 tsp)
Salt (1 tsp)
Spray crock pot with olive oil spray or use a crock pot liner.
Dice bell pepper, jalapeño, yellow onion, and garlic. Add to slow cooker.
Juice one lime removing any seeds. Add to slow cooker.
Strain and rinse great northern beans. Add to slow cooker.
Add all remaining ingredients to slow cooker except the heavy cream and queso fresco.
Cover slow cooker with lid, and cook on low for 6-8 hours.
Afterward, remove chicken breasts. Shred chicken using two forks, and return chicken to the slow cooker.
Add heavy cream to slow cooker. Stir mixture to mix all ingredients. Cook on high for an additional 5 minutes.
Ladle contents into four individual serving bowls. Top each with queso fresco. Garnish with a fresh lime wedge and pickled jalapeño slices. Serve immediately. Enjoy!
TIP: To save for later, stop after Step 8, and refrigerate chili for up to a week. Top with cheese and optional garnishes after re-heating.