Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (4 oz) diced green chilies
  • 2 cups (480ml) chicken stock
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • Salt and pepper to taste
  • 2 tablespoons fresh lime juice
  • Fresh cilantro, chopped for garnishing
  • Sour cream (optional for garnishing)
  • Sliced jalapeños (optional for garnishing)
  • Shredded cheese (optional for garnishing)

Instructions:

  1. Chop onion and mince garlic, then drain and rinse the white beans.
  2. Place chicken breasts at the bottom of the slow cooker, then add diced onion, minced garlic, green chilies, white beans, and spices.
  3. Pour chicken stock over the top and cover the slow cooker.
  4. Set the slow cooker on low for 4-6 hours or high for 2-3 hours.
  5. Once cooked, remove chicken and shred using two forks, then return shredded chicken to the chili and stir in lime juice.
  6. Taste the chili and adjust seasoning with salt, pepper, or additional spices as necessary.
  7. Ladle into bowls and garnish with cilantro, lime wedges, sour cream, jalapeños, or cheese as desired.