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Soul-Satisfying and Comforting Crockpot White Chicken Chili
Ingredients
- 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
Instructions
- 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.
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