Categories: Soup

Ingredients

• 3 chicken breasts
• 1 tbsp. ground cumin
• 1 tbsp. ground coriander
• 2 tsp dried oregano
• 1/2 tsp paprika
• 1/2 tsp crushed red pepper flakes
• 1 tsp kosher salt
• Black pepper, to taste
• 2 15 oz. cans cannellini beans, drained and rinsed
• 2 4-oz. cans chopped green chiles
• 2 garlic cloves, minced
• 2 cups chicken broth
• 1/2 cup heavy cream
• 2 tbsp. masa harina
• 10 oz. bag frozen corn
• Grated Monterey Jack cheese and chopped avocado, for topping
• Lime wedges, for serving

Directions

1. Put the chicken breasts in a slow cooker. Mix the cumin, coriander, oregano, paprika, red pepper flakes, salt and pepper in a small bowl. Sprinkle the spices over the chicken.

2. Add the beans, green chiles, garlic, and chicken broth to the slow cooker and stir it all around. Cover and cook on LOW until the chicken is cooked through and easy to shred, 7-8 hours.

3. Remove the chicken to a medium bowl and shred with two forks.

4. Combine the heavy cream and masa harina in a small bowl. Mix until smooth.

5. Return the chicken to the slow cooker along with the masa mixture and corn. Cover and cook until the chili is thickened and the corn is warmed through, about 30 minutes. Ladle the chili into bowls and top with cheese and avocado. Serve with lime wedges.

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