A hearty comfort food that warms you from the inside out, this dish features tender chicken simmered in a creamy broth with white beans and vibrant spices. It's a family-friendly meal that is healthy and gluten-free.
Ingredients
Scale:
2 cups white beans (canned, rinsed and drained)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and pepper to taste
4 cups chicken broth
1 cup heavy cream or coconut milk
2 tablespoons lime juice
1 pound boneless, skinless chicken breasts
1 can (15 oz) corn, drained
1 medium onion, diced
1 jalapeño, seeded and minced (optional)
Chopped cilantro (for topping)
Sliced avocado (for topping)
Shredded cheese (for topping)
Crushed tortilla chips (for topping)
Instructions
In your slow cooker, add the rinsed white beans, cumin, chili powder, onion powder, garlic powder, salt, and pepper. Stir to combine.
Place the boneless, skinless chicken breasts on top of the dry ingredient mixture.
Add the diced onion, minced jalapeño, and drained corn to the slow cooker.
Pour in the chicken broth and lime juice, ensuring all ingredients are submerged.
Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours until the chicken is cooked through.
Once cooked, remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the slow cooker, mixing it well with the other ingredients.
Stir in the heavy cream or coconut milk for a creamy consistency.
Let the chili simmer for an additional 20-30 minutes to meld the flavors together.
