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White Bean Chicken Chili with Jalapeños and Cilantro
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound boneless skinless chicken breasts
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 medium onion, diced
  • 2 jalapeños, seeded and diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1/4 cup chopped fresh cilantro

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker.
  • Add the drained white beans, diced onion, diced jalapeños, minced garlic, chicken broth, cumin, chili powder, oregano, salt, and pepper.
  • Stir gently to combine the ingredients around the chicken.
  • Cover and cook on low for 6 to 8 hours until the chicken is tender.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker.
  • Stir in the chopped cilantro just before serving.

Notes

If the chili thickens too much during cooking, stir in a splash of extra broth before adding the cilantro. For less heat, use only one jalapeño or remove the seeds completely. Leftovers store well in the refrigerator for up to three days and reheat smoothly on the stovetop with a little added water.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker