Crockpot White Bean Chicken Chili
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
- 1 medium onion
- 3 medium Tomatillos, raw
- 3 clove garlic
- 1 tablespoon olive oil
- 2 1/2 teaspoon cumin, ground
- 30 ounce white beans, canned
- 4 ounce diced green chilies, canned
- 2 1/2 cup chicken broth, low-sodium
- 1 pound chicken breast
- 1/4 cup cilantro
- 1 teaspoon oregano, dried
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 2 medium bay leaf
- 4 ounce tortilla chips
- 6 tablespoon sour cream
- 2 stalk green onion
Chop onion and tomatillos; mince garlic. Set aside separately.
Heat oil in a large skillet over medium. Add onions and cook for 5 minutes, or until translucent.
Stir in tomatillos, garlic, and cumin. Cook for 2 minutes, then transfer to a large crockpot.
Drain and rinse beans; add to crockpot along with green chilies, broth, chicken, cilantro, oregano, chili powder, salt, and bay leaves.
Place lid on crockpot and cook on high for 4 hours, or on low for 8 hours.
Discard bay leaves. Remove chicken; shred with 2 forks and return to crockpot.
Serve chili topped with crumbled tortilla chips, sour cream, and chopped green onions.
Calories: 461kcal | Carbohydrates: 58g | Protein: 32g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 64mg | Sodium: 871mg | Fiber: 11g | Sugar: 9g