YIELD: 6 servings
1 1/4 pounds boneless skinless chicken breasts — (about 2 to 3 breasts)
4 cups low-sodium chicken stock
2-15 oz. cans reduced-sodium white beans such as white kidney beans, cannellini,
or great northern beans, rinsed and drained
2-4.5 oz. cans diced green chiles
3 cloves garlic, minced
1 small yellow onion, finely diced
2 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. cayenne pepper
1/4 cup chopped fresh cilantro
Fresh lime wedges
For serving — Toppings add important flavor, so LOAD IT UP! Add your choice of diced jalapeno, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips
Place chicken in the bottom of a 6-quart or larger slow cooker. Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.
With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (You can also transfer a few ladlefuls of the chili to a food processor and roughly blend, then stir the blended portion back into the chili.) Stir in the shredded chicken and cilantro. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Let thaw overnight in the refrigerator.