Scale

1 ½ pound skinless boneless chicken thighs, cubed

2 tsp ground cumin

1 tsp ground coriander

2 tsp dried oregano

½ tsp paprika

½ tsp red pepper flakes

3 stalks celery, chopped

2 garlic cloves, minced

2 cans (4 oz) green chiles, chopped

1 medium onions, diced

1 green bell peppers, chopped

4 cups chicken broth

1 cup whole milk

1/4 cup masa

1 cup frozen sweet corn

2 (15-ounce) cans cannellini or navy beans, drained and rinsed

1 lime, juiced

grated Monterey Jack cheese, for serving

chopped fresh cilantro, for serving

salt, black pepper to taste

Place the chicken, celery, onion, garlic, bell pepper, green chilis, cumin, coriander, oregano, paprika and red pepper flakes in a slow cooker.
Pour in the chicken broth and season to taste with salt and black pepper.
Cover with a lid and cook on low for 5 to 6 hours.
Stir in the frozen corn and beans.
In a small bowl combine the milk and masa and add to the slow cooker.
Continue to cook until the chili has thickened, another 30 minutes.
Add the lime juice and mix to combine.
Taste and season with salt and pepper as needed.
Ladle the chili into bowls and garnish with a grated cheese and cilantro.

What do you think?