Slow Cooker White Bean Chicken Chili

Garlic Knots, or for an even more over-the-top bread these Savory Spiral Stuffed Rolls
Tortilla Chips
A veggie-filled salad like this Broccoli Salad or this Mexican Tomato and Corn Salad

YIELD: SERVES 6

A variation we've come to love recently is to add chopped zucchini to the chicken and broth mixture, letting it cook for 6-8 hours with everything else. I scoop out all the zucchini and a bit of the broth and give it a good blend in the blender and stir it back in with the beans. It adds a hint of thickness and creaminess (you can thank this soup for the idea).

INGREDIENTS

Soup:
• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 1 tablespoon oil
• 1/2 cup chopped onion
• 2 cloves garlic, finely minced
• 1 poblano pepper or large green pepper, diced
• 32 ounces low-sodium chicken broth
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 2 cans (15-ounces each) white beans (like Great Northern), rinsed and drained
• Juice of 1 lime
• 1/2 cup chopped fresh cilantro
Garnishes:
• Sour cream
• Avocado, diced
• Chopped cilantro
• Shredded cheese
• Tortilla chips

DIRECTIONS

1. Place the chicken in the bottom of a round, 5-quart slow cooker. In a large nonstick skillet, heat the oil until rippling and hot. Add the onion, garlic, and pepper and saute for 3-4 minutes. Scrape the mixture into the slow cooker.
2. Add the chicken broth and stir in the cumin, salt, pepper, oregano, and chili powder.
3. Cook on low for 6-8 hours.
4. Remove the chicken and shred into bite-sized pieces. Stir in the rinsed and drained beans. Cook on high for 30 minutes until beans/soup are heated through. Stir in the lime and cilantro and add salt and pepper to taste.
5. Serve with garnishes.