1 1/4poundsboneless skinless chicken breasts (about 2 to 3 breasts)
4cupslow-sodium chicken stock (see notes if you prefer a thicker chili)(32 ounces)
215-ounce cansreduced-sodium white beanssuch as white kidney beans, cannellini, or Great Northern beans, rinsed and drained
24.5-ounce cansdiced green chiles
1smallyellow onion(or 1/2 large) finely diced
1/4cupchopped fresh cilantro
Fresh lime wedges
For servingdiced jalapeno, diced avocado, nonfat sour cream or plain Greek yogurt, shredded cheese, crushed tortilla chips
Place chicken in the bottom of a 6-quart or larger slow cooker.
Top with the chicken broth, white beans, green chiles, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4 to 6 hours or high for 2 to 4 hours, until the chicken is cooked through. Remove the chicken breasts to a plate. Once cool enough to handle, shred and set aside.
With an immersion blender, puree a portion of the chili to thicken it, leaving some of the beans whole. (If you don't have an immersion blender, you can instead transfer a few ladlefuls of the chili to a food processor or blender and pulse roughly, then return back into the chili.)
Stir in the shredded chicken and cilantro. Portion into bowls and top with a squeeze of fresh lime juice. Add any other desired toppings and enjoy.
STOVETOP DIRECTIONS: In a large pot, sauté the onion over medium heat in a tablespoon of olive oil until softened. Add the rest of the ingredients as directed and bring everything to a simmer. Let cook 15-20 or until the chicken is fully cooked and tender. Remove the chicken, shred, then finish the recipe as directed.
SLOW COOKER TIP: Know thy slow cooker! If yours cooks exceptionally quickly, be sure to watch the cooking time carefully and check it early, as chicken breasts more easily dry out in the crockpot. My chicken was ready on high after 2 1/2 hours.
FOR THICKER CHILI: Start with half the amount of broth (2 cups) and add more at the end to thin the chili to the desired consistency.
TO STORE: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
TO FREEZE: White chicken chili may be kept frozen for up to 2 months. Let thaw overnight in the refrigerator before reheating.
TO REHEAT: Reheat chili in the microwave or on the stovetop until steaming.