| Level: | Easy |
| Total: | 8 hr 25 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 6 boneless, skinless chicken breast fillets
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- Kosher salt and ground white pepper
- 1 pound dried Great Northern beans, soaked overnight and rinsed
- 4 stalks celery, chopped
- 4 cloves garlic, minced
- 2 cans green chiles, chopped
- 2 medium onions, diced
- 2 green bell peppers, chopped
- 1 jalapeno, sliced
- 4 cups chicken broth
- 1 cup whole milk
- 1/4 cup masa
- 1 1/2 cups frozen sweet corn
- Juice of 1 lime
- 1/2 cup grated Monterey Jack cheese, plus more for serving
- Sour cream, for serving
- Chopped fresh cilantro, for serving
- Corn tortillas, warmed, for serving
Instructions
- Add the chicken breasts to a slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and some salt and pepper, then sprinkle over the chicken. Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeno. Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 7 1/2 hours.
- Mix the milk with the masa and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes.
- Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, then add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt.
- To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro. Roll up warm corn tortillas and serve on the side of the bowl.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 494 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 59 g |
| Cholesterol | 164 mg |
| Sodium | 1421 mg |
Reviews
My chicken breasts were big so I only used 5. I might suggest just adding enough chicken to cover the bottom of the crockpot. Will probably only use 4 next time.
Forgot to add the corn until after the first serving and I like it better without but that’s just me I think.
Used both cans of chilis and and also added salsa verde and the seasoning was good.
Our guests loved it so that’s all that matters!
I doubled the spices as well and instead of using the cans of chopped green chilis and jalapeno, added a jar of green salsa verde for even more flavor, but a little less heat. It was delicious! Otherwise followed the recipe exactly.
Doubled for a crowd and it went quickly! Delicious!
I just made this with a few modifications and it turned out to be delicious! First, as mentioned, I doubled all the seasonings, second I used 3lbs of boneless chicken thighs (I think the flavor is better), I skipped the canned chiles for fresh ones. I diced a couple each of jalapenos, Anaheim and poblano peppers. Two diced red peppers instead of a green pepper. I used two white onions. Most importantly, I added two cans of great northern beans when I added the frozen corn. Instead of Masa, I substituted corn starch mixed with the whole milk which thickened the chili nicely. The family couldn’t stop eating it! Great recipe with the minor modifications!
I would never put soaked beans into this recipe to cook with everything else. One pound of beans is too much by half and they were still hard and crunchy. I would cook the beans separately first or add some canned beans at the end. I thought the flavor was OK but the beans as this recipe is written ruined the dish.
Has potential. Agree with others who suggested doubling the spices. Also, we soaked the beans for 12 hours and the were still hard. Will can out to canned next or if using dry, cook them about 10 minutes first.
ra
Just made this and soaked beans overnight. Followed recipe and cooked on low for the allotted time. I had little stones instead of cooked beans. May try again but will not use dry beans, will used canned cannelini beans.
I really like this recipe, and it’s easy to sub items (rotisserie chicken, canned beans, or canned chilies) The masa is, in my opinion, necessary for thickening. (For those having issues with the beans: when using dry beans, it’s very important to soak them overnight.) Leftovers make a great filling for Ree’s white chicken enchiladas.
This was delish.
I added more spice and used thighs and breasts.
I added more spice and used thighs and breasts.