Slow Cooker Chicken White Chili

Now that it finally feels like winter in Tennessee, it’s time for some chili. This white chili version has chicken along with cannellini and garbanzo beans for a hearty meal, yet lighter in flavor than traditional beef chili. This dish cooks in the slow cooker, after a little stove top preparation, and is ready when you are. Enjoy it topped with tortilla chips, sour cream and cheese. This dish will also work well as a kind of chunky salsa, just reduce the chicken broth by half.

Ingredients:

3 chicken breasts, cubed

1 onion, chopped

2 cloves garlic, minced

1 T olive oil

3 cups chicken broth

1 15 oz. can cannellini beans, drained and rinsed

1 15 oz. can garbanzo beans (chick peas), drained and rinsed

1 ½ cups frozen corn

1 4 oz. can diced green chilies

1 t cumin

Salt and pepper

Toppings: Tortilla or corn chips, sour cream, shredded Monterey Jack cheese, sliced green onions

Directions:

Heat oil in a large skillet set over medium-high heat. Cook chicken, onion and garlic until onion is tender (chicken does not need to be cooked through).

Transfer chicken mixture to slow cooker and add chicken broth, beans, corn, chilies and cumin. Cover and cook on low for 5 to 6 hours. Add salt and pepper to taste. Spoon into bowls and add toppings as desired.