Chili is one of my favorite meals to have in the winter. It’s so easy- throw everything in to the slow cooker and dinner is ready the next time you look. It’s warm and filling, the perfect easy and delicious dinner to have on a cold day. The traditional tomato-based chili can be super yummy, but this chili is SO GOOD. Definitely my all-time favorite. I’d say it’s a lighter version because it’s chicken instead of ground beef, but then you stir in all the sour cream and cheese at the end….. MMMMM. :) Ya know, we eat really clean most of the time but ya gotta live life. Ya know?? And life needs cheese. And this chili.
Prep: 5 minutes
Cook time: 3-4 hours on high, 6-8 hours on low
2 boneless, skinless chicken breasts
1/3 cup diced green chiles
2 cups chicken broth
1 tsp granulated garlic
1/2 chili powder
1 tsp oregano
2 tsp cumin
1 tsp salt
1 15 oz can white beans
1 15 oz can kidney beans
1 medium onion, finely chopped
1/2 cup sour cream
1/2 cup white cheddar cheese
2 tbsp chopped cilantro
Combine all ingredients into a slow cooker except sour cream, cheese and cilantro.
Cook on low for 6-8 hours or high for 3-4.
Remove lid, shred chicken and then add final three ingredients.
Serve warm, topped with MORE CHEESE.