Ingredients

• 2 pound chicken breasts
• 3 ounce white beans, drained and rinsed
• 2 ounce diced green chiles
• 1 yellow onion, diced
• 4 garlic, minced
• 6 cup low-sodium chicken broth
• 1 cup heavy cream
• 2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoon fresh lime juice
• 0.25 cup fresh cilantro, chopped
• 0.5 cup sour cream

Steps

1. Dice the yellow onion into ¼-inch pieces and mince the garlic cloves.
2. Drain and rinse the three cans of white beans in a colander.
3. Add the diced onion, minced garlic, chicken breasts, white beans, diced green chiles, and chicken broth to the slow cooker.
4. Stir in the ground cumin, dried oregano, ground coriander, salt, and black pepper until evenly combined.
5. Cover the slow cooker and cook on low for 8 hours, or on high for 4 hours, until the chicken is very tender and shreds easily.
6. Remove the slow cooker lid and transfer the cooked chicken breasts to a cutting board. Shred the chicken using two forks, breaking it into bite-sized pieces.
7. Return the shredded chicken to the slow cooker and stir to combine with the beans and broth.
8. Pour in the heavy cream and stir until fully incorporated.
9. Stir in the fresh lime juice and taste for seasoning. Adjust salt and pepper as needed.
10. Cook uncovered on high for 10 minutes to heat the cream through.
11. Ladle the chili into bowls and garnish each serving with fresh chopped cilantro and a dollop of sour cream.