Dustin loves chili. He's a purist though. He toasts his own peppers to create the perfect chili powder. I rarely get to help out with the chili making process. So I jumped at the chance to make a chili while he was out of town. And I went in the opposite direction of Dustin's recipe. No beef, no chili powder, no kidney beans. Oh my!
Next time I make this recipe, I plan to add a fresh jalapeno and some other chiles. There wasn't quite enough quick for me. Enter my trusty cayenne pepper!
Crockpot White Chicken Chili
2 boneless, skinless chicken breasts
1 large onion, diced
2 cloves garlic, minced
3-4 cups chicken broth*
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon red pepper sauce (or more if you like spicy food like me)
2 - 15 ounce cans great northern beans, drained and rinsed
1 - 15.25 ounce can corn, drained
Mix onion, garlic, broth, cumin, oregano, salt, and pepper sauce in crockpot. Add chicken, beans, and corn. Cook on low heat for 6 hours. Remove chicken and shred. Return to crockpot to re-warm chicken as needed. Garnish with cilantro and serve with lime wedges.
*I used three cups of broth to start and then added the fourth cup after shredding the chicken. It didn't look soupy enough for my liking.