Slow Cooker White Chicken Chili
Hearty brothy chicken chili with white beans and all the fixings
- 2 large chicken breasts
- 2 cans white beans (navy, cannellini, great northern, etc).
- 1 bell pepper diced
- 4 cup bone broth or stock
- 4.5 oz green chilis
- 2 tbsp cumin
- 1 tbsp chili powder
- pinch of cayenne
- salt and pepper to taste
- toppings: cilantro, avocado, cooked rice, sour cream, hot sauce
Put everything except the toppings in your slow cooker (I use a Crock-Pot). Place the lid on and cook for 4 hours on high or 8 hours on low.
Once done, remove chicken and shred. Keep the chicken out of the soup and blend a small amount (about 1 cup) of the soup and add it back in to make it creamy. Add the chicken back in.
Serve with desired toppings!