Monday, January 11, 2016
1 large onion, chopped
1 lb boneless, skinless chicken breasts (I used 3 frozen breasts)
2 cups chicken broth
1 green pepper, seeded and chopped
1-3/4 tsp ground cumin
1/2 tsp cayenne pepper
1 tsp salt
1 can (14.5 oz) diced tomatoes with jalapeños, drained (I did not drain them)
1-1/2 cups frozen corn, thawed
2 cans (15 oz each) cannellini beans, drained and rinsed
shredded cheese (optional)
In a slow cooker, combine onion, chicken, broth, green pepper, 1-1/2 tsp of the cumin and 1/4 tsp salt and 1/4 tsp cayenne. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
During the last 30 minutes of cooking, shred the chicken with 2 forks and add remaining 1/4 tsp each of cumin and cayenne, remaining salt, tomatoes, corn and beans. Gently mash some of the beans against the side of the bowl to thicken chili.
Sprinkle with cheese and avocado.