Crockpot White Chicken Chili

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  Chicken Breast, Boneless Skinless(567g)

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

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  Low Sodium Chicken Broth(907g)
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  Beans, Cannellini, Canned, Drained
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  Green Chiles, Canned, Diced
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  Garlic(180g)
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  Yellow Onion
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  Cumin, Ground(10g)
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  Oregano, Dried(5g)
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  1/2 teaspoon kosher salt
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  Cayenne Pepper, Ground(1g)
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  Cilantro, Fresh(60g)
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  Lime

Instructions

1. 1Dice the onion into ½-inch pieces and mince the garlic. Set aside.
2. 2Place the chicken breasts in a large pot and add the chicken broth. Bring to a boil over high heat, then reduce to medium heat. Cook 12–15 minutes 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. 3In the same pot with the broth, add the diced onion and minced garlic. Cook over medium heat for 3–4 minutes, stirring occasionally, until the onion is softened and translucent.
4. 4Stir in the drained cannellini beans, canned green chiles (with their liquid), ground cumin, dried oregano, and cayenne pepper. Bring to a simmer over medium heat and cook for 5–7 minutes 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 pot 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 pot.)
6. 6Stir the shredded chicken and fresh cilantro into the pot and cook over medium-low heat 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.