Pioneer Woman White Chicken Chili
Servings: 6 people
Ingredients
- 3 skinless, boneless chicken breasts
- 2 15-ounce cans cannellini beans, drained
- 2 4-ounce cans chopped green chili
- 1 tbsp. ground cumin
- 1 tbsp. ground coriander
- 2 tsp. dried oregano
- 1/2 tsp. paprika
- 1/2 tsp. crushed red pepper flakes
- 1 tsp. kosher salt
- Black pepper, to taste
- 2 garlic cloves, minced
- 2 c. low-sodium chicken broth
- 1/2 c. heavy cream
- 2 tbsp. masa harina
- 1 10-ounce bag frozen corn
- Monterey Jack cheese and avocado, for topping
- Lime wedges, for serving
Instructions
- Mix coriander, oregano, cumin, paprika, red pepper flakes, salt and pepper in a bowl. Add chicken to the slow cooker. Sprinkle the mixed spices over the chicken.
- Add chicken broth, beans, green chili, and garlic. Mix everything well, cover the slow cooker and cook for 7 to 8 hours until the chicken is cooked.
- Mix the heavy cream and masa harina in a bowl and set aside.
- Take the chicken out of the slow cooker and shred with the help of two forks.
- Return the chicken to the slow cooker. Add masa mixture andcorn. Cover the cooker and cook for 25-30 minutes until the sauce is thickened.
- Transfer the chicken chili to bowls and top with grated cheese and chopped avocado. Serve with lime wedges and enjoy the chicken chili.