White Bean Chicken Chili

Ok, I know you're wondering why I'm posting a hearty chili in the middle of summer, but hear me out.  I throw this baby in the crock pot around lunch time, let it simmer away and come six o'clock, I spend 5 minutes finishing it up and BAM, dinner is ready without the oven turning my apartment into a personal sauna.  Especially useful when you're trying desperately not to turn on your a/c so you don't have a repeat of last July's $400+ electric bill. 

White Bean Chicken Chili

Number of Servings: 6
Time to Prepare: 6 hours 15 minutes

• 1 Tbsp vegetable oil
• 2 onions, chopped
• 4 cloves garlic, minced
• 1 jalapeno pepper, finely chopped
• salt
• pepper
• 1.5 to 2 pounds chicken breast
• 2 (15 oz) cans white beans, rinsed and drained
• 3 cups chicken broth
• 1 Tbsp cumin
• 1/2 tsp ground coriander
• 1/2 tsp oregano
• 2 Tbsp lime juice
• sour cream (optional)

Warm oil in a skillet over medium-high heat.  Cook onion, garlic, and pepper until softened, about 5 minutes.  While it cooks, place chicken breast in slow cooker and sprinkle liberally with salt and pepper.  Scrape cooked onion mixture into the slow cooker.

Add beans, broth, cumin, coriander, and oregano. Cook on low for 6 hours.  Remove chicken and shred it, then return to slow cooker.  Stir in lime juice. Top with sour cream if desired.

Source: adapted from myrecipes.com
Produce Used: Onion, garlic, jalapeno, lime