I always think of chili as a winter meal, breaking up the cold, snowy days with a warm bowl filled with beef and beans. I have a hard time eating soups in the summertime because they are so heavy and hearty. The recipe below captures everything I love about wintertime chili without any of the rib-sticking feelings. Using chicken and white beans makes this soup light and refreshing enough to serve all year long.
Combining the chicken with smoky cumin, spicy ancho chili powder, and tangy green chilies in a brothy, bean-filled soup is a recipe for happiness. I like my chili topped with cheese, cilantro, and sour cream, but feel free to go crazy on the toppings. This chili would be delicious with some creamy avocado and crunchy tortilla chips, too.
Slow Cooker White Chicken Chili
2-4
5 minutes
8 hours
8 hours 5 minutes
2 boneless, skinless chicken breasts
6 cups low-sodium chicken broth
2 (15-ounce) cans Great Northern beans, drained
1 (4-ounce) can chopped green chilies
1 tsp ancho chili powder
For Garnish: 1 cup shredded Monterey Jack cheese
For Garnish: 1 bunch cilantro, roughly chopped
For Garnish: Sour cream
Combine all of the ingredients, except the garnish ingredients, in a 6-quart slow cooker and stir to combine.
Cook on low for 6-8 hours, until the chicken is cooked through and easily shreds with a fork.
Shred the chicken and return it to the soup.
Garnish each bowl with the shredded cheese, chopped cilantro, and sour cream
