Southwestern White Chili
Creating an out of the ordinary chili has never been easier than with this slow cooker white bean chili recipe. This southwestern white chili can be served with tortilla chips, sour cream, avocado dip and Mexican beer for a delicious dinner.
Cooking Time10 hr
Cooking MethodSlow Cooker
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast, skinned, boned, diced
- 1/2 cup shallots, chopped
- 3 cloves garlic, minced
- 1 (18-ounce) can tomatillos, drained and coarsely chopped
- 1 can Rotel tomatoes, chopped but not drained
- 1 1/2 cup chicken broth
- 1 can chopped green chile peppers, undrained
- 1/2 teaspoon oregano
- 1/2 teaspoon coriander seeds, crushed
- 1/4 teaspoon ground cumin
- 2 cans cannellini beans, drained
- 3 tablespoons fresh squeezed lime juice
- 1/4 teaspoon black pepper
- 1/4 cup sharp cheddar cheese, grated
Instructions
- Add chicken to the bottom of the slow cooker.
- In a large skillet, add olive oil and heat on medium high until hot. Add shallots and garlic to the pan and saute until tender. Pour shallots and garlic into the slow cooker.
- Add chicken broth to the slow cooker.
- Add all other ingredients except cheese to the slow cooker. Cook for 8-10 hours on low heat.
- Add cheese and serve with tortilla chips, sour cream, avocado dip and Mexican beer.
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