Crockpot White Chicken Chili—Creamy & High Protein

Ingredients

• • 3 boneless, skinless chicken breasts (about 1.5 lbs)
• • 1 ⅞ can (15 oz) white beans, drained
• • 1 ⅞ can (15 oz) whole kernel corn, drained
• • 1 ⅞ cup frozen peas
• • 1 ⅞ cup non-dairy milk (almond, oat, or coconut)
• • 2 ⅞ tbsp olive oil
• • 1 onion, chopped
• • 2 ⅞ cloves garlic, minced
• • 2 ⅞ tsp chili powder
• • 1 ⅞ tsp cumin
• • ⅞ tsp salt
• • ⅞ tsp black pepper
• • Juice of 1 lime

Instructions

1. 1

   Dice chicken into bite-sized pieces. Drain and rinse beans. Chop onion and mince garlic.

2. 2

   Heat oil in a skillet over medium-high heat. Sauté chicken until browned (5-6 minutes). Transfer to crockpot.

3. 3

   In the same skillet, sauté onion and garlic until softened. Add to crockpot with all remaining ingredients except lime juice.

4. 4

   Cover and cook on low for 6-8 hours or high for 3-4 hours.

5. 5

   For extra creaminess, use an immersion blender to partially blend the chili in the crockpot.

6. 6

   Stir in lime juice. Garnish with cilantro, avocado, and lime wedges. Serve with tortilla chips or rice.