Ingredients

The following ingredients have 8 Servings
  • 2 onions (diced)
  • 3 ribs celery (diced)
  • 1 jalapeño pepper (seeded and finely diced)
  • 2 lbs. boneless, skinless chicken breasts and/or thighs
  • 12 oz. canned mild fire roasted diced green chilies ((three 4-oz. cans))
  • 6 cups chicken stock/broth
  • 1 tablespoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 28 oz. canned white kidney beans (or cannellini, navy, or great northern beans, drained and rinsed)
  • 2 cups frozen corn
  • 8 oz. sour cream
  • juice of one lime
  • optional: shredded Monterey jack cheese, cilantro, lime wedges, avocado, more sour cream, and/or hot sauce (for serving)

Instruction

  • Place all ingredients except for beans, corn, sour cream, and lime juice into a large slow cooker.
  • Cook on low for 5 1/2 hours.
  • Remove the chicken and shred or dice to small pieces and stir back into the slow cooker.
  • Stir in the beans and corn. Heat for 15 minutes more, covered.
  • Just before serving, stir in sour cream and lime juice.
  • Serve with optional fixings.