Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 (15 oz/425g) cans great northern beans, rinsed and drained
  • 1 (15 oz/425g) can cannellini beans, rinsed and drained
  • 1 (10 oz/283g) can diced tomatoes and green chiles (like Rotel), undrained
  • 1 (15 oz/425g) can whole kernel corn, drained
  • 4 cups (950ml) chicken broth
  • 1 packet (1 oz/28g) white chicken chili seasoning (or homemade blend)
  • 1 tsp (5ml) ground cumin
  • ½ tsp (2.5ml) dried oregano
  • ½ tsp (2.5ml) garlic powder
  • ¼ tsp (1.25ml) cayenne pepper (optional, for extra heat)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side, just until lightly browned (optional).
  2. In the slow cooker, combine chicken breasts, chopped onion, minced garlic, great northern beans, cannellini beans, diced tomatoes and green chiles, corn, chicken broth, white chicken chili seasoning, cumin, oregano, garlic powder, and cayenne pepper (if using).
  3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken is cooked through and easily shreds. The internal temperature of the chicken should reach 165°F (74°C).
  4. Remove chicken breasts from the slow cooker and shred with two forks.
  5. Return shredded chicken to the slow cooker and stir to combine.
  6. Taste and adjust seasoning with salt and pepper as needed.
  7. Ladle chili into bowls and top with desired toppings (sour cream, cheese, cilantro, avocado, lime wedges, tortilla chips).