Ingredients:

  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 large yellow onion, diced
  • 1 medium green bell pepper, diced
  • 4 cloves garlic, minced
  • 4 cups low sodium chicken broth
  • 2 (15-oz) cans cannellini beans, rinsed and drained
  • 1 (4-oz) can diced green chiles, undrained
  • 1 tsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp white pepper
  • 1 tsp salt (to start)
  • 2 Tbsp cornstarch (for slurry, optional)
  • 3 Tbsp cold water (for slurry, optional)
  • 2 Tbsp fresh lime juice

Instructions:

  1. In a large skillet over medium heat, lightly sauté the diced onion and green pepper until softened (about 5 minutes). Add the minced garlic during the last minute until fragrant. Transfer the sautéed vegetables to the slow cooker.
  2. Add the raw chicken breasts/thighs, chicken broth, canned green chiles (with liquid), oregano, cumin, coriander, white pepper, and initial salt into the slow cooker with the vegetables.
  3. Cover the slow cooker. Cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is fall-apart tender.
  4. Remove the cooked chicken and shred it using two forks. Return the shredded chicken meat to the slow cooker.
  5. Stir in the rinsed and drained cannellini beans.
  6. If a creamier texture is desired, mix the cornstarch and cold water in a small bowl to create a smooth slurry. Pour the slurry into the chili, stir well, and cook on HIGH for another 15–20 minutes, stirring occasionally, until slightly thickened.
  7. Stir in the fresh lime juice. Taste the chili and adjust salt and pepper as needed before serving.