White Chicken Chili
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Serves/Makes: 6
Ready in: > 5 hrs
- 1 1/2 pound skinless chicken thighs
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 can (14 ounce size) chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- salt and pepper
- 1/2 teaspoon hot sauce
- 2 cans (15 ounce size) great northern beans, drained and rinsed
- 1 can (15 ounce size) shoepeg corn, drained
- 3 tablespoons lime juice
- 2 tablespoons cilantro
Combine the chicken, onion, garlic, broth, cumin, oregano, salt, pepper, and hot sauce in the crock pot. Cover and cook on low heat for 4 hours or until the chicken is tender and cooked. Remove the chicken from the crock pot. Cut the meat away from the bone and shred the meat using two forks. Discard the bones; return the meat to the crock pot. Add the beans, corn, lime juice, and cilantro to the crock pot. Mix well. Cover the crock pot and cook on low heat for 30 minutes or until heated through. Serve with a dollop of sour cream if desired. Adjust the seasoning as needed at serving time.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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