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White Bean Chicken Chili

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For a change from tomato-based chili, this version uses white beans, green chiles, and a little sour cream. Mash some of the beans to thicken the broth without making it heavy.
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 6 servings

Equipment

  • 6-quart slow cooker

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs
  • 2 cans cannellini or great northern beans, 15 ounces each, drained and rinsed
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 can mild diced green chiles, 4 ounces
  • 3 cups low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 cup sour cream
  • 1–2 tablespoons fresh lime juice
  • Sliced avocado, cilantro, and crushed tortilla chips, for serving

Instructions

  • Add the chicken, beans, onion, garlic, green chiles, broth, cumin, oregano, and salt to the slow cooker.
  • Cover and cook on low for about 4–5 hours, until the chicken reaches 165°F and shreds easily.
  • Lift out the chicken. Mash some of the beans against the side of the pot to thicken the broth, then shred and return the chicken.
  • Turn off the heat. Whisk a little hot broth into the sour cream, then stir that mixture into the chili. Add lime juice and adjust the salt.
  • Ladle into bowls and add avocado, cilantro, and tortilla chips. Leave the chips on the table so they stay crunchy until you're ready for them.

Notes

Cook: About 4–5 hours on low. Times are estimates; card times use the upper end including finishing time. Check the doneness described in the instructions. Start with thawed meat and poultry.