Ingredients
- 2 lbs chicken thighs
- 1/4 cup chicken broth
- 2 tbsp butter
- 1 red onion
- 1 tbsp minced garlic
- 15 oz great northern beans
- 2 cups chicken broth
- 8 oz canned diced green chiles
- 1 corn
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp chili powder
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Optional Toppings
- Greek yogurt
- avocado
- cilantro
- lime wedge
Instructions
Shredded Chicken
- Trim fat from 2 lbs chicken thighs.
- Place chicken thighs and 1/4 cup chicken broth in slow cooker.
- Cook on low for 3 hours.
- Shred chicken.
- Cook on low for 1 hour.
Corn
- Shuck corn.
- Place in water and bring to a boil.
- Cook for 10 minutes.
- Drain from water.
- Cut corn off cob.
Chicken Chili
- Heat 2 tbsp butter over medium-high heat in a large pot.
- Dice 1 red onion.
- Saute diced onion and 1 tbsp minced garlic.
- Add 15 oz great northern beans, 2 cups chicken broth, 8 oz canned diced green chiles, corn, 1 tsp cumin, 1 tsp coriander, 1 tsp chili powder, 1/2 tsp salt and 1/4 tsp pepper to pot.
- Bring to a boil.
- Reduce heat and simmer uncovered for 30 minutes.
- Add the shredded chicken.
- Bring to a boil.
- Reduce heat and simmer covered until served.
- Top chili with greek yogurt, avocado, cilantro and/or lime.