Lime Two-bean White Chicken Chili
This chili comes together so quickly, especially if it is frozen ahead of time. It is the perfect fall meal for those sick little tummies. The Mexican spices and lime add a zip and the beans give it variety.
Servings 6
Ingredients
Combine in gallon size freezer bag:
- 1 lb Boneless, skinless chicken breasts 2-3 small breasts
- 1 cup onion, diced can use frozen
- 1 15oz can Great northern beans (rinsed and drained)
- 1 15oz can Black beans (rinsed and drained)
- 1 4oz can green chilis
- 1 Tb minced garlic
- 2 tsp cumin
- 1 tsp oregano
- 1/2 tsp salt
- 2 Tb lime juice
- 1/2 cup fresh chopped cilantro or 1/4 cup dried
Add when ready to cook:
- 32oz Box Chicken broth (or 2 cans)
Add after cooking:
- 1 Tb lime juice
- 1/2 block cream cheese, cubed (optional)
Instructions
If freezing:
- Add all ingredients to bag, remove air, and freeze.
- When ready to cook add chicken broth and bag ingredients to crockpot. Cook on low 8 hours or on high 4-5 hours. Shred chicken and add additional lime juice and cubed cream cheese if desired. Mix to combine.
- Serve with cheese, sour cream, guacamole, and chips.
If eating right away:
- Skip step number one above and follow through to the end.