White Chicken Chili.

From: https://thewholecook.com/slow-cooker-white-chicken-chili/

INGREDIENTS 

2 lbs chicken breasts or thighs, boneless and skinless

1 medium white or yellow onion, diced

32 oz chicken stock or broth

30 oz canned yellow corn

30 oz canned white canellini beans

4.5 oz canned chopped green chiles

1 cup unsweetened canned coconut milk, full fat (not lite)

2 tsp chili powder

2 tsp cumin

1 tsp dried oregano

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1/2 tsp cayenne pepper

1/2 tsp black pepper

INSTRUCTIONS

Add everything to your slow cooker. Cover. Cook for 6 to 8 hours on low or 4 hours on high. You'll know it's done when chicken shreds easily with a fork.

Shred chicken and place back in the chili.

Make sure you stir the canned coconut milk before using because it will separate in the can.

Do not use any coconut milk other than canned unsweetened coconut milk. I get this question a lot. Canned coconut milk is thick and not as watered down as the kind you’ll find in the refrigerated section of the store. I prefer Thai Kitchen (make sure it says unsweetened and does not say low fat)

Corn: Canned yellow corn is perfect in this chili. No need to drain it unless you just want a thicker consistency. If you’re wanting a thicker chili then feel free to drain your corn and beans. The liquid adds more flavor. 

Cannellini beans are also known as white kidney beans. They hold up well when cooked. White northern beans are a good substitute although they tend to break down faster if cooked for a long time.

Chopped green chiles: The diced green chiles add some heat to this dish but it remains fairly mild overall. To increase the heat you can use two cans instead of one.

Top it with chopped fresh cilantro, cheese, sour cream, avocado, tortilla chips, and/or homemade croutons. 

 

HOW TO MAKE THIS ON THE STOVETOP (STARTING WITH COOKED CHICKEN)

This is a great soup to make with leftover cooked chicken or store-bought rotisserie chicken! It will be done in just 15 to 20 minutes!

Sauté the diced onion in a little oil in your soup pot. Once it’s fragrant and the onion is tender it’s time to incorporate the other ingredients.

Everything goes right into the pot. Stir. Simmer on medium-high to medium heat until chicken is done.

HOW TO MAKE THIS ON THE STOVETOP (STARTING WITH UNCOOKED CHICKEN)

Sauté the diced onion in a little oil in your soup pot. Once it’s fragrant and the onion is tender it’s time to incorporate the other ingredients.

Everything goes right into the pot. Stir. Crank up the heat to bring it to a quick boil. Then drop the heat to medium or medium-low and let it all simmer until chicken is done.