Ingredients:

  • 1 lb boneless, skinless chicken breasts
  • 2 cans (15 oz each) white beans, rinsed and drained
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (4 oz) diced green chilies
  • 1 cup low-sodium chicken broth
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup heavy cream or coconut milk
  • Juice of 1 lime
  • Fresh cilantro, for garnish

Instructions:

  1. Trim excess fat from chicken breasts and cut into bite-sized pieces.
  2. In the crockpot, add chicken, white beans, onion, garlic, green chilies, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is cooked through.
  4. About 30 minutes before serving, shred the chicken within the crockpot using two forks.
  5. Stir in the heavy cream or coconut milk and lime juice. Cook for an additional 30 minutes.
  6. Ladle the chili into bowls and garnish with fresh cilantro.