Ingredients

The following ingredients have 8 Servings
  • 2 pounds boneless, skinless chicken tenders (or breasts)
  • 1 large sweet onion, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 3/4 cup chopped green bell pepper
  • 3 – 4 tablespoons diced jalapeno (fresh or canned)
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 2 teaspoons coarse salt
  • 2 14.5-ounce cans reduced-sodium chicken broth
  • 2 15-ounce cans great northern beans
  • 1 cup frozen corn
  • Chopped fresh cilantro, for topping
  • Crushed tortilla chips, for topping

Instruction

  • Place chicken, onion, celery, garlic, bell pepper, jalapeno, spices and chicken broth into the slow cooker. Stir the ingredients to combine and cook on high for 5 hours.
  • With 1 hour left in cooking time, remove the chicken tenders and shred or chop the meat. Return it to the slow cooker, along with the beans and frozen corn.
  • Allow the chili to cook for the remaining time.
  • Top with chopped cilantro and crushed tortilla chips before serving.