White Chicken Chili
6 skinless chicken thighs (1 1/2 pounds)
1 large onion, chopped
2 cloves garlic, finely chopped
1 (14 1/2 ounce) can chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon Tabasco sauce
2 (16 ounce) cans great northern beans, rinsed and drained
1 (15 ounce) can white shoe peg corn or regular whole kernel corn, drained
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
Remove excess fat from chicken. Mix onion, garlic, broth, cumin, oregano, salt and Tabasco sauce in a 3 1/2- to 6-quart slow cooker.
Cover and cook on LOW for 4 to 5 hours or until chicken is tender.
Remove chicken. Use 2 forks to remove bones and shred chicken into pieces.
Discard bones; return chicken to slow cooker.
Stir in beans, corn, lime juice and cilantro.
Cover and cook on LOW for 15 to 20 minutes or until beans and corn are hot.
Yield: 8 servings
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