Crock of White Chili!
Slow Cooker Chicken Chili
Prep Time 30 minutes Cook Time 6 hours Servings 10
- 3 lbs Boneless, Skinless Chicken Thighs
- 3 cans white kidney beans
- 2 small Cans Diced Green Chilies (they are not spicy)
- 1 Very large Yellow Onion diced
- 1 Tbl Garlic minced
- 2 tsp Cumin
- 1 tsp Chili Powder
- 1/4 tsp White Pepper and Salt to taste (black pepper is fine)
- 2 Cups Chicken Broth
- 1 Cup Coconut Milk
- 1/4 Cup cornstarch
- 1/2 Cup Water
- 1/3 Cup Cilantro chopped
Place the chicken thighs, beans, chilies, onion, garlic, cumin, chili powder, pepper, salt, chicken broth, and coconut milk in a crock pot. Cook on high for 5-6 hours, or until chicken is very tender.
Remove the chicken and place in a bowl. Lightly shred with a fork.
Place the corn starch in a small bowl and slowly whisk in the 1/2 C. water to make a smooth, lump-free mixture. Stir the mixture into the chili in the crock pot.
Add the chicken back into the chili and stir to distribute. Let cook for another 30 minutes. Soup should thicken up.
Add the cilantro to the soup just before serving and check the seasonings, adding more salt or pepper if desired. If you want the soup to be a little thinner, add more chicken broth or coconut milk until desired consistency is achieved!
Top with a squeeze of lime juice.
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