Crockpot White Chicken Chili

• •
  1.3 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  128 oz Low Sodium Chicken Broth
• •
  30 oz Beans, Cannellini, Canned, Drained
• •
  9 oz Green Chiles, Canned, Diced
• •
  3 Garlic(9g)
• •
  1 Yellow Onion(110g)
• •
  2 tsp Cumin, Ground
• •
  1 tsp Oregano, Dried
• •
  0.5 tsp 1/2 teaspoon kosher salt
• •
  0.3 tsp Cayenne Pepper, Ground
• •
  0.3 cup Cilantro, Fresh
• •
  Lime

Instructions

1. 1Dice the onion into ½-inch pieces and mince the garlic. Set aside.
2. 2Place the chicken breasts in a crockpot and add the chicken broth. Cover and cook on high for 3–4 hours until the internal temperature reaches 165°F and the chicken is no longer pink. Remove the chicken to a plate and let cool for 5 minutes, then shred into bite-sized pieces.
3. 3Add the diced onion, minced garlic, drained cannellini beans, canned green chiles with their liquid, ground cumin, dried oregano, kosher salt, and cayenne pepper to the crockpot with the broth. Stir well to combine.
4. 4Cover and cook on low for 1–2 hours until the flavors meld and the mixture is heated through.
5. 5Using an immersion blender, puree roughly one-third of the chili directly in the crockpot for 30–45 seconds, leaving visible whole beans and a chunky texture. (Alternatively, transfer 2 cups of chili to a food processor, pulse 3–4 times until partially broken down, and return to the crockpot.)
6. 6Stir the shredded chicken and fresh cilantro into the chili and cook on low for 2–3 minutes until warmed through.
7. 7Divide the chili evenly into 6 airtight containers while hot. Let cool to room temperature before sealing and refrigerating.
8. 8To serve, reheat in a microwave or stovetop and finish each portion with a squeeze of fresh lime juice.