Ingredients
1 1/2 to 2 pounds boneless, skinless chicken breasts, thighs, or a mix
1 large yellow onion, diced
2 stalks celery, diced
2 (4-ounce) cans diced green chili peppers, preferably “fire-roasted”, drained
3 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 to 2 teaspoons kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1 bay leaf
4 cups low-sodium chicken broth
1 (15-ounce) can cannellini or navy beans, drained and rinsed
1 cup frozen corn kernels
For serving: shredded Monterey Jack cheese, lime wedges, chopped cilantro, sour cream, hot sauce
Instructions
Combine the chicken, onion, celery, green chilis, garlic, cumin, salt, coriander, oregano, and bay leaf in a 6-quart or larger slow cooker. Stir well to ensure the spices are evenly distributed.
Pour the chicken broth over the mixture, ensuring that the ingredients are submerged.
Cover and set to cook on HIGH for 4 hours or LOW for 6 hours.
30 minutes before the end of cooking, add the beans and corn. Adjust the seasoning if necessary.
Remove the chicken, shred it using two forks, and then return it to the slow cooker. Discard the bay leaf.
Serve hot, topped with shredded cheese, lime wedges, cilantro, sour cream, and hot sauce.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
Nutrition
- Calories: 350 Kcal