This recipe comes from my friend Sarah, a fellow PEP
volunteer. My only change to her recipe was to make it in the slow cooker, making it 5 Minute White Chicken Chili! Literally, it took me 5 minutes to prepare and made the house smell delicious all day.
1/2 yellow onion, chopped
1 cup chicken broth
4 oz can chopped green chilies (such as Ortega brand)
1 tsp garlic powder (I used 2 fresh garlic cloves, minced)
1 tsp cumin
1/2 tsp oregano
1/4 tsp cayenne pepper
2 or 3 cans white beans (do not drain, it makes it creamy delicious)
2 large whole chicken breasts
1/2 tsp cilantro (I used about 1/4 cup fresh chopped cilantro just before serving plus garnish)
Optional toppings: shredded Mexican cheese blend or cheddar cheese, avocado, tortilla chips, chopped tomato
Slow Cooker Method:
Place all ingredients except chicken and cilantro into slow cooker and stir. Add chicken and make sure it’s covered with the liquid/bean mixture. Add more broth if necessary. Cook on low for 4-6 hours. Using 2 forks, shred chicken and stir. Just before serving stir in cilantro. Serve with shredded Mexican or cheddar cheese, avocado, tortilla chips.
If you’re not using a slow cooker, poach the chicken in broth and set aside. Saute onion in olive oil until soft. Add chicken broth, chilies, and all the spices to onions and simmer 30 minutes. Shred chicken and add to onion mixture along with the beans. Simmer 10 minutes more.
Thanks Sarah M for the yummy recipe!