Award Winning White Chili🏅

Ingredients

• 2 pounds Boneless Skinless Chicken Thighs (Trimmed and patted dry)
• 2.5 teaspoons Cumin (Ground)
• 0.5 teaspoons Cayenne Pepper (Adjust to heat preference)
• 0.5 teaspoons Smoked Paprika (Adds smoky depth)
• 0.25 teaspoons Ground Ginger (Just a pinch for warmth)
• 1 teaspoon Salt (Low‑sodium broth used, adjust to taste)
• 0.75 teaspoons Ground Coriander (Freshly ground if possible)
• 0.75 teaspoons Dried Oregano (Mexican oregano preferred)
• 2 teaspoons Minced Garlic (Freshly minced or jarred)
• 1 medium Diced Onion (Finely diced)
• 2 cans Diced Green Chilies (4‑ounce cans, drained)
• 28 ounces Low‑Sodium Chicken Broth (About 3.5 cups)
• 4 ounces Smoked Sausage (Dice finely; optional for extra smoky flavor)
• 1 can Canned Cannellini Beans (15‑ounce, rinsed and mashed)
• 2 cans Canned Great Northern Beans (15‑ounce each, rinsed and mashed)
• 1 cup Shredded Mexican Blend Cheese (Adds creaminess; can use cheddar or Monterey Jack)
• 0.5 cup Sour Cream (Stir in at the end for extra richness)
• 1 whole Lime (Cut into wedges for serving)
• to taste Tortilla Chips (Optional garnish)

Instructions

1. Prepare Chicken and Season

   Pat the chicken thighs dry, then rub them with cumin, cayenne pepper, smoked paprika, ground ginger, salt, ground coriander, dried oregano, minced garlic, and diced onion. Place the seasoned chicken in the slow cooker.

   Time: PT10M

2. Add Remaining Aromatics and Broth

   Scatter the diced green chilies over the chicken, then pour in the 28 oz low‑sodium chicken broth.

   Time: PT5M

3. Slow‑Cook on High

   Cover the slow cooker and set it to HIGH for 3 hours 30 minutes. The chicken will become very tender.

   Time: PT3H30M

   Temperature: High setting

4. Add Smoked Sausage

   After the initial cooking time, dice 4 oz smoked sausage and stir it into the pot. Let it cook for an additional 15 minutes on HIGH.

   Time: PT15M

   Temperature: High setting

5. Prepare and Add Beans

   Rinse the canned cannellini and Great Northern beans in a colander. Mash them lightly with a fork, then add all three cans to the slow cooker. Stir well and let the mixture cook for another 30 minutes, leaving the lid slightly ajar to allow excess liquid to evaporate.

   Time: PT30M

   Temperature: High setting

6. Finish with Cheese and Sour Cream

   Stir in 1 cup shredded Mexican blend cheese and ½ cup sour cream until melted and fully incorporated. Taste and adjust salt or spice if needed.

   Time: PT5M

7. Serve

   Ladle the chili into bowls, garnish with lime wedges, extra cheese, and tortilla chips if desired. Enjoy while hot!

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

6 g