White Chicken Chili

By mschweickert

Ingredients

• 1 tablespoon canola oil
• 1 large green pepper, seeded and chopped
• 1 large poblano pepper, seeded and chopped
• 1 large jalapeno pepper, seeded and chopped
• 1 medium-size onion, chopped
• 1 tablespoon chopped garlic
• 1 teaspoon plus 1/2 teaspoon ground cumin
• 1 1/2 teaspoons ground coriander
• 2 pounds bone-in split chicken breasts, skin removed
• 2 cans (14.5 ounces each) cannellini beans, drained and rinsed
• 1 cup low-sodium chicken broth
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 cup reduced-fat sour cream (optional)
• 1/4 cup cilantro leaves (optional)

Preparation

Step 1

Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Place peppers, onion, garlic, 1 tablespoon cumin and 1 teaspoon coriander in skillet; cover. Cook, stirring, for 6 minutes.

2. Transfer vegetables to slow cooker; add chicken, beans and broth. Cover; cook on HIGH for 4 hours or on LOW for 6 hours.

3. Remove chicken with a slotted spoon. Check liquid for bones. Stir in remaining 1/2 teaspoon each cumin and coriander, lime juice and salt.

4. Shred chicken meat; stir into slow cooker. Serve with sour cream and cilantro, if desired.