Follow these steps for perfect results
chicken breast
cut into small chunks
onion
chopped
chicken broth
canned
garlic
minced
cumin seeds
dried oregano
white beans
drained and rinsed
bell peppers
chopped
jalapeno pepper
chopped
Combine the chicken, chopped onions, chicken broth, minced garlic, cumin, and oregano in a 4-6 quart slow cooker.
Cook on low for 3-5 hours.
Add the drained and rinsed white beans.
Add the chopped bell peppers and jalapeno pepper during the last hour or hour and a half of cooking.
Serve topped with shredded Monterey Jack cheese and/or broken tortilla chips.
Expert advice for the best results
Adjust the amount of jalapeno to control the heat level.
For a thicker chili, mash some of the beans before adding them.
Add a squeeze of lime juice before serving for extra tang.
Everything you need to know before you start
10 minutes
Can be made a day in advance.
Serve in a bowl with toppings arranged neatly.
Serve with a dollop of sour cream or Greek yogurt.
Garnish with fresh cilantro or green onions.
Complements the chili without overpowering it.
Acidity cuts through the richness of the chili.
Discover the story behind this recipe
A popular comfort food, often served at gatherings.
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