2poundsboneless and skinless chicken breastscut into bite-size pieces, uncooked
1sweet onionsmall, diced
2garlic clovesminced
2jalapeño peppersseeded and diced
1poblano peppermedium, seeded and diced
8ouncesdiced green chiliescans
1teaspoonkosher or sea saltmore or less to taste
1tablespoonchili powder
2teaspoonscumin
1/2teaspoonblack pepper
1teaspoondried oregano
1/4cupcilantrofreshly chopped
45ouncescannellini beanscans, drained (optional navy beans)
4cupschicken brothfat-free, low-sodium
1/2cupcheddar cheesereduced-fat, grated
1cupsour creamreduced-fat or Greek yogurt
Instructions
Add all ingredients, except cheese and sour cream (or yogurt), to the slow cooker, stir to combine, cover and cook on low 6-8 hours or high 3-4 hours. The last 30 minutes of cooking time, add the cheese and sour cream (or yogurt), stir to combine. Cover and continue cooking 30 minutes.
If desired, before serving garnish with additional sour cream, cheese, and cilantro.
TIP: Add crushed whole-grain or chia tortilla chips on top of each serving.