White Bean Chicken Chili (slow cooker)
- 3 boneless, skinless chicken breasts, cubed or cut into strips
- 3 (15 oz) cans Great Northern beans (or other white bean), rinsed and drained, 1 cup reserved for thickening
- 2 cups frozen shoepeg white corn (can use canned, drained)
- 1 (4 oz) can green chiles, chopped
- 1 small onion, chopped (1/3 c.)
- 3 cups reduced-sodium chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of creole seasoning (like Tony Chachere's)
- Pinch of cayenne pepper, optional
- 1 tablespoon corn meal
- Garnish: Sour cream or plain Greek yogurt
- Optional garnishes: Shredded cheese of choice, chopped cilantro
- Bite-size tortilla chips
Preheat slow cooker on HIGH setting.
Place chicken in the bottom of slow cooker. Top with rinsed beans, corn, green chilies, and onion.
In a mixing bowl, whisk together the chicken broth, chili powder, cumin, garlic powder, salt and pepper, creole seasoning, and cayenne. Pour over the top of chicken and veggies.
Cover and cook on High setting for 2 hours (4 hrs on Low), or until chicken is done.
Using a fork, mash the reserved cup of beans with the corn meal. Stir into the chili, cover and continue to cook another 30 minutes.
To serve, spoon into bowls and top with a dollop of sour cream and other desired garnishes. Serve with tortilla chips on the side or crumbled over the top.
NOTE: This can be made on the stovetop in a large pot over medium/medium-low heat. Simmer, uncovered, for about 1 hour or until chicken is done, stirring occasionally. Finish as directed above.