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top down view of a bowl of white chicken chili

Recipe

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Ingredients
 

  • 3 cans 15 ounce size Great Northern beans (divided)
  • ⅓ cup water
  • 1½ lbs. boneless skinless chicken breasts, cut into chunks
  • ½ small red onion (diced)
  • 3-4 cloves garlic (chopped)
  • 1 can 4 ounce size mild green chilies
  • 1 tablespoon ground cumin
  • 2 teaspoon chili powder
  • 1 teaspoon Mexican oregano
  • 1 teaspoon ground coriander
  • ½ teaspoon chipotle pepper powder
  • 3 cups chicken broth
  • salt and pepper (to taste)
  • 1½ cup Mexican blend cheese (finely shredded, divided)

For Serving

  • ¼ cup fresh cilantro (chopped)
  • 1 small avocado (diced)
  • 1 medium jalapeño pepper (sliced)
  • 2 large limes (cut into wedges)

Instructions
 

  • Drain and rinse the beans. Place half the beans in a blender or food processor with ⅓ cup water and process until blended, but still slightly chunky. Transfer the puréed beans to a 5 or 6-quart slower cooker. Add the remaining whole beans.
  • Add chicken, red onion, garlic, green chilies, cumin, chili powder, Mexican oregano, coriander, chipotle pepper powder, and chicken broth to the slow cooker and stir to combine.
  • Cover and set cook time to 4 hours on high or 8 hours on low.
  • When cook time is complete, remove lid and add 1 cup of the shredded cheese and stir to combine. Cover and allow cheese to melt for a few minutes.
  • Taste and adjust seasonings, as desired. Serve immediately with remaining cheese, fresh cilantro, avocado, jalapeño slices, and/or lime wedges.