Chili is typically saved for the cold winter season.
Why wait until winter?
In this recipe, a touch of lime and cilantro along with the white bean and chicken base make this a light, fresh, and tasty chili for any season!
Prep Time: 15 minutes Cook Time: 4-8 hours Serving Size: 20
Crock-Pot
Large Skillet
3 cups Chicken Broth
1 Lime
1 teaspoon Cumin
Salt
Pepper
INSTRUCTIONS
Cut the veggies: Dice the white onion. Thinly slice and dice the jalapeno peppers. Mince the garlic cloves or buy pre-minced garlic. Chop the cilantro. Cut the lime into wedges.
Prepare the mixture: Heat the oil in a large skillet over medium heat, add the onion and jalapeno peppers and cook until tender, about 5 minutes. Add the garlic and cumin and cook until fragrant, about 1 minute.
Slow-cook: Place the chicken breasts in the bottom of the Crock-Pot. Pour chicken broth, salsa verde, white beans, and quinoa over the chicken breasts. Sprinkle oregano and the mixture of onions, jalapeno peppers, garlic, and cumin over top. Place the lid on your Crock-Pot and cook on low heat for 8 hours or high heat for 4 hours.
Serve: Remove the chicken from the Crock-Pot and place onto a cutting board. Using two forks, or scissors, shred the chicken. Gently stir shredded chicken back into the Crock-Pot while adding the lime juice and cilantro. Season with salt and pepper. Keep on low heat until ready to serve.
TIP: Add sliced avocado on top of chili for an additional creamy flavor.
Bon appétit!
You can find more recipes under the “food & drink” category or follow my foodie account @JustCallMeChefJJ on Instagram for more recipe ideas & to see what I’m eating around the world!
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