Slow Cooker White Chicken Chili with Cilantro-Lime Finish

Slow Cooker White Chicken Chili with Cilantro-Lime Finish
Serves 6
  1. 1 T. olive oil
  2. 1 large green pepper, seeded, large dice
  3. 1 poblano pepper, seeded, large dice
  4. 1 large jalapeño pepper, seeded and diced
  5. 1 medium onion, large dice
  6. 1 T. minced garlic
  7. 1 1/2 T. ground cumin, divided
  8. 1 1/2 t. ground coriander, divided
  9. 1 1/2 pounds boneless, skinless chicken breasts
  10. 2 cans (14 1/2 oz. each) cannellini beans, rinsed and drained
  11. 1 cup low-sodium chicken broth
  12. 1 T. lime juice
  13. 1/2 t. salt
  14. 1/4 cup plain non-fat Greek yogurt or non-fat sour cream (optional)
  15. 1/4 cup cilantro leaves (optional)
  1. Using the “sauté” function* on the slow cooker, heat oil until shimmering. Add peppers, onion, garlic, 1 tablespoon cumin and 1 teaspoon coriander. Cover and cook for 6 minutes or until softened, stirring occasionally.
  2. Add chicken, beans and broth to the slow cooker. Cover and cook on “high” for 4-6 hours or “low” for 8-10 hours.
  3. Shred chicken with a fork and stir in the reserved cumin and coriander, the lime juice and salt.
  4. Serve in individual bowls garnished with cilantro and yogurt.
  1. *If your slow cooker lacks a sauté function, cook as directed in a skillet over medium heat. Then add the contents to the slow cooker.
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