Happy Cinco de Mayo!
Like we need an excuse to drink margaritas, and munch on chips and salsa, right?
But if you’re looking for a lighter way to celebrate, try this white chicken chili.
I hadn’t made a white chili before, but it’s basically a standard chili without tomatoes…probably pretty obvious to those in the know, but I was always a little intimidated by the idea of a white chili.
No need to be! This slow cooker chili is quick (prep time anyway) and incredibly easy. The recipe calls for precooked chicken, so it’s a great use for any leftovers you may have from a store bought rotisserie.
So grab that margarita, put your feet up, and relax while this chili cooks all on its own.
- 3 cans of Great Northern, pinto, or cannellini beans – low sodium if possible
- 2 1/2 cups chopped, cooked chicken
- 1 large red onion
- One red and one green bell pepper, diced
- 1 jalepeño, finely diced
- 3 garlic cloves, minced
- 2 tsp. ground cumin
- 1/2 tsp. salt
- 3 cups of low sodium chicken broth
- Any toppings you like – I prefer greek yogurt (as a sub for sour cream) and lime
1. In a 3 1/2 or 4 quart slow cooker (it works fine in a larger one as well) stir together the beans, chicken, onion, bell pepper, jalepeño, garlic, cumin, and salt. Pour in the chicken broth and stir gently.
2. Cover and cook on low for 8-10 hours, or on high for 4-5 hours. Spoon into bowls, and top with your favorite toppings!