Spicy White Bean & Chicken Chili

If you’re looking to steer away from your typical tomatoes & beef chili, I would recommended going for a chicken chili. I threw this recipe in my crock pot 10 minutes before heading out to watch some football on Sunday. The hardest part of this recipe is shredding the chicken, but since it’s cooking in chicken broth all day, it comes apart with little to no effort. My favorite thing about chili is you really can throw whatever you want in it!! You can use this recipe as a guide and then add in extras that you like!!





Spicy White Bean & Chicken Chili

6 skinless chicken thighs (1 1/2 lb)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 3/4 cups chicken broth (from 32-oz carton)
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
Sliced jalapenos (add as many as you like)
1/4 teaspoon red pepper sauce
2 cans (15 to 16 oz each) great northern beans, drained, rinsed
1 can (11 oz) white corn, drained
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro

Directions

1. Remove excess fat from chicken. In 3 1/2- to 4-quart slow cooker, mix onion, garlic, broth, cumin, oregano, salt, jalapeños and pepper sauce. Add chicken.

2. Cover; cook on Low heat setting 4 to 5 hours.

3. Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on Low heat setting 15 to 20 minutes or until beans and corn are hot.