With diced green chili peppers, corn and white beans, this slow cooker chicken chili is spicy and hearty topped with jalapeños, cilantro and shredded cheese.
1 large yellow onion, roughly chopped
2 celery stalks, roughly chopped
2 4-ounce cans diced green chili peppers
3 garlic cloves, minced
1 1/2 to 2 lbs. boneless, skinless chicken breasts, thighs, or both
2 teaspoons cumin
1/2 teaspoon coriander
1/2 teaspoon dried oregano
1 1/2 teaspoons kosher salt
1 bay leaf
4 cups low-sodium chicken stock
2 13.5-ounce cans cannellini beans, drained and rinsed
1 cup frozen corn
Shredded monterey jack cheese, sliced-jalapenos, cilantro for serving
Combine the onions, celery, diced green chili peppers and garlic, in a 6-quart or larger slow cooker. Nestle the chicken into vegetables. Add the cumin, coriander, oregano, salt and bay leaf followed by the chicken stock. Cook on high for 4 hours. In the last 30 minutes of cook time, add the beans and corn.
Take the chicken out and shred it with a fork before returning it to the slow cooker. Divide the soup into bowls and top with cheese, jalapenos and cilantro before serving.