Chili - White Chicken

Source: 
Epicurious (modified)
Time: 
4 hours, 15 minutes
Prep Time: 
15 minutes
Serves: 
6
Ingredients: 
  • 2 pounds boneless, skinless chicken thighs
  • 1 1/2 large onions, finely chopped
  • 1 medium jalapeño, seeded, finely chopped (omitted)
  • 4 garlic cloves, finely chopped
  • 2 (4-ounce) cans diced green chiles, preferably "fire-roasted"
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper, preferably white
  • 4 cups homemade chicken stock or low-sodium chicken broth
  • 1 1/2 cups frozen corn, preferably "fire-roasted"
  • 3 (15-ounce) cans white beans, preferably cannellini, white kidney, or Great Northern, drained, rinsed
  • 1 cup instant potato flakes
  • Sour cream, cilantro, lime wedges, and cornbread (for serving)
Directions: 
  1. If making immediately, combine chicken, onions, jalapeño, garlic, chiles, cumin, coriander, salt, and pepper in slow cooker. Pour chicken stock over, cover
  2. Cook on high for 4 hours or low for 6–8 hours.
  3. Add beans and corn during the last 30 minutes of cooking; cover and cook on high 30 minutes.
  4. Shred chicken in slow cooker with 2 forks.
  5. Divide chili among bowls; top with sour cream and cilantro. Serve with lime wedges and cornbread alongside.