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Slow Cooker White Chicken Chili with Green Chiles and Lime Crema
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 2 (15 oz) cans white beans, rinsed and drained
  • 1 (4 oz) can diced green chiles
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 cups chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup sour cream
  • Zest and juice of 1 lime
  • Chopped cilantro, for serving

Instructions
 

  • Add the chicken thighs, white beans, green chiles, onion, garlic, chicken broth, cumin, oregano, salt, and black pepper to the slow cooker. Stir once to combine.
  • Cover and cook on low for 6 hours or on high for 3 to 4 hours until the chicken is tender and shreds easily.
  • Remove the chicken to a plate, shred it with two forks, then return it to the slow cooker and stir to mix.
  • In a small bowl, stir together the sour cream, lime zest, and lime juice until smooth.
  • Ladle the chili into bowls and top each serving with a spoonful of the lime crema and a sprinkle of chopped cilantro.

Notes

Make the lime crema right before serving so it stays bright and smooth. If the chili thickens too much during cooking, stir in a splash of extra broth to loosen it. Leftovers reheat well on the stove with a little added liquid to keep the texture creamy.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl