Serves: 6 Servings
1½ lb. boneless skinless chicken breasts
1 cup uncooked quinoa
1 medium onion, chopped
2 large celery stalks, chopped
1 jalapeño, de-seeded and chopped
4 cloves garlic, minced
2 (4.5 oz) cans diced green chiles
1 (15 oz) can cannellini beans, drained and rinsed
1 cup frozen corn
4 cups low-sodium chicken broth
Juice of 1 lime
1 Tbsp cumin
½ tsp. dried oregano
1 bay leaf
2 tsp. sea salt
¼ tsp. pepper
Toppings (optional): Cilantro, avocado, shredded cheese
In a 6-quart slow cooker, add chicken and the rest of ingredients, cover and place on high for 3 to 4 hours or low 6 to 8 hours.
Remove chicken and shred with two forks then add back into the slow cooker. Season with additional salt and seasonings if needed.
Spoon chili into bowls and top with favorite toppings, enjoy!