Recipe of the Week – Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili 

A lightened up version of the classic white chicken chili that uses yogurt instead of heavy cream! 

What You Need:

Ingredients

• 1.5 lbs (3 medium) boneless and skinless chicken breasts
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 3 cups chicken broth, low sodium
• 2 x 15 oz cans (3 cups) great Northern beans, drained and rinsed
• 2 cups corn
• 4 oz can diced green chiles
• 1 tsp cumin
• 1/2 tsp oregano
• 1/2 tsp chili powder
• 1/8 tsp cayenne pepper
• 1 tsp salt
• Ground black pepper, to taste
• Small bunch of cilantro, finely chopped
• 1/2 cup plain or Greek yogurt, fat 2%+
• 1 lime, juice of
• Tortilla chips, avocado, more yogurt, limes, for serving

Instructions

1. Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat.
2. Add garlic and onion, sauté for 3 minutes, stirring occasionally.
3. Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly.
4. In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.
5. Transfer to slow cooker along with broth, mashed and whole beans, corn, green chiles and chicken breasts.
6. Cover and cook on Low for 6 hours or on High for 3 hours.
7. Remove chicken and shred with 2 forks or meat claws.
8. Return chicken to the crockpot along with lime juice, cilantro and yogurt.
9. Stir and serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.

*Recipe Source: https://ifoodreal.com/healthy-white-chicken-chili/