Suzy’s White Chili

White chili with lime

Ingredients –

2 pounds boneless, skinless chicken thighs
1 large green pepper, seeded and chopped
1 small onion, chopped
1 14.5-ounce can low-sodium chicken broth
1½ cups tomatillo salsa (salsa verde)
1 15.5-ounce cans great northern beans
1 15.5-ounce can of garbonzo beans
½ teaspoon ground cumin
¼ teaspoon black pepper
1 10-ounce package frozen corn
¼ cup fresh cilantro, coarsely chopped
1 fresh lime cut into wedges

Place chicken thighs in a slow cooker and top with green pepper and onion. In a blender, combine broth, salsa, and 1 can of beans (drained and rinsed). Puree until smooth. Add to the slow cooker, along with cumin and black pepper.

Cover and cook for 6 hours on High or 8 hours on Low. Uncover, and remove chicken thighs to a cutting board. Stir corn, the remaining can of beans (drained and rinsed), and cilantro into the slow cooker. Shred chicken and return to the slow cooker. Serve with a lime wedge, if desired.

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