Categories: Chicken, Chili, Main Dish, Slow Cooker
Ingredients
- 3 (15 ounce) cans great northern beans , drained
- 2 cups shredded cooked chicken
- 1 cup chopped red bell pepper
- 1 cup finely chopped onion
- 4 garlic cloves , minced
- 1 (4 ounce) can chopped green chilies , with liquid
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 chicken bouillon cube
- 2 (14 1/2 ounce) cans low sodium chicken broth
- 2 cups tortilla chips
- lime wedge
- fresh cilantro stem
- low-fat sour cream
Directions
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Add the first 10 ingredients to a large slow cooker; stir to combine.
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Cover and cook 8-10 hours on LOW (the chili should be bubbling, the ingredients have cooked down, and the liquid has thickened).
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Crush tortilla chips to roughly 1-inch pieces and add to individual serving bowls; ladle chili on top.
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Serve with lime wedges, cilantro, and sour cream.