It’s finally starting to warm up in Texas *slightly* but I know it’s still pretty chilly in many parts of the US. So I made chili for y’all. It’s a nice and hearty soup that’s ridiculously easy in the slow cooker. You can pick and choose whatever toppings you like – I’m personally a big fan of the fresh squeezed lime juice, avocado, tortilla strips, and radishes. Don’t skimp on them!
Sorry to be short with you guys, but it’s time for me to turn my attention to a take home final and one last project to finish out my 3rd semester of grad school. Wish me luck and enjoy the chili!
- 1 lb raw chicken breast
- 1 15 oz can low sodium great northern beans, drained, (or 2/3 cup dry beans)
- 1 1/2 cups low sodium free range chicken broth
- 1 cup coconut milk
- 1 7 oz can chopped mild green chilis
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 1/2 tbsp arrowroot flour
- 1 tsp cumin
- 1 tsp Mexican oregano
- 1/4 tsp cayenne pepper
- salt and pepper to taste
- avocado slices
- plain Greek yogurt
- tortilla strips
- sliced radishes
- fresh squeezed lime juice
- Add chicken to the bottom of a slow cooker. Season with salt, pepper, cumin, oregano, and cayenne pepper. Top with onion, garlic, and chilis. If using dry beans, add them in this step.
- Add chicken broth, avoiding pouring directly on top of the chicken. Cook on low for 7-8 hours or until chicken pulls apart easily with a fork.
- Remove chicken and shred with two forks. Set aside.
- In a small bowl, whisk coconut milk and arrowroot flour. Whisk into soup broth, then add chicken and beans (if using canned variety) into slow cooker and mix.
- Re-cover and cook an additional 30 minutes on high.
- Serve with desired toppings.