Cold winter days are my favorite times to cook soup, especially in the slow cooker. When you cook anything in your slow cooker, it slowly stews and has your whole house smelling so good. This slow cooker white chicken chili is flavorful and I’m sure you’ll enjoy it as much as I do.
- 3 15-oz Great Northern beans, divided
- 1/3 cup water
- 1 1/2 lb boneless, skinless chicken breasts, cut into chunks
- 1/2 small red onion, diced
- 3-4 cloves garlic, chopped
- 1 4-oz mild green chilies
- 1 tbsp ground cumin
- 2 tsp chili powder
- 1 tsp Mexican oregano
- 1 tsp ground coriander
- 1/2 tsp chipotle pepper powder
- 4 cup chicken broth, preferably organic
- 1 1/2 cup Mexican blend cheese, finely shredded, divided
- Sea salt and black pepper, to taste
- 1/4 cup fresh cilantro, chopped
- 1 small avocado, diced
- 1 medium jalapeño pepper, sliced
- 2 large limes, cut into wedges
Drain and rinse the beans to remove excess salt. Place half the beans in a blender or food processor with some water and process until blended, but still slightly chunky. Transfer the puréed beans to a 5 or 6-quart slower cooker, along with 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. Season with salt and black pepper, as desired, 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 1-2 minutes.
Taste and adjust seasonings, as desired. Serve immediately with remaining Mexican cheese, fresh cilantro, avocado, jalapeño slices, and/or lime wedges, if desired.