- 3 tablespoons olive oil
- 2 large Vidalia onions, diced small
- 1 jalapeño pepper, diced
- 1 small can green chilis
- 2 garlic cloves, chopped
- 4 cups chicken broth
- 4 cups shredded cooked chicken
- 1 40-ounce can (or 2 small cans) cannellini or great northern beans
- 1 tablespoon lime juice
- 1 tablespoon cumin
- 2 teaspoon oregano
- Salt and pepper
- 1 teaspoon red pepper flakes
- Fresh, chopped parsley
- Shredded cheddar cheese
- Sour cream
Heat oil over medium-high heat. Add the onion, jalapeño, green chilis with their juice and sauté until tender. Add the garlic and sauté another minute.
Add remaining ingredients and bring to a boil.
Boil for 10 minutes then reduce heat to low.
Top chili with parsley, cheddar and sour cream.
Skinny Slow-Cooker Chicken Chili
Prep time: 5 mins
In a medium sauté pan over medium heat, brown ground chicken breast, about 5-7 minutes. Add garlic, cook until fragrant, 2-3 minutes. Add...