Slow Cooker White Bean Chicken Chili

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey breast is leaner, while chicken thighs are more economical.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories, while monterey jack is often less expensive.

Preheat oven to 425℉. Place chicken thighs on a baking sheet and sprinkle with salt. Bake for 18-23 minutes until chicken registers at least 165℉.

Let chicken rest for 5 minutes before shredding. Set aside.

In a 4-quart dutch oven, large stock pot, or crockpot, sweat onion and garlic in olive oil over medium-low heat for 2-3 minutes.

Add green chiles, beans, corn, smoked paprika, chili powder, lime juice, and cayenne (optional). Stir until combined. Add chicken broth and a dash of salt, and stir in.

In a small bowl, combine masa flour with water. Add slurry to soup, and stir in.

Add shredded chicken to soup and stir. Simmer for at least 10 minutes before serving with toppings of choice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary