If you are on the hunt for a nutritious and delicious, sooth the soul type dish, look no further. White Chicken Chili is a perfect match for leftover chicken and your slow cooker on a cool Fall day. It also freezes well so you can make a large batch and store in individual containers for quick & easy meals for weeks to come.

• 1 (540 ml) can navy beans, rinsed and drained
• 1 (540 ml) can white kidney beans, rinsed and drained
• 4 cups low sodium chicken broth, divided
• 1 tablespoon canola oil
• 1 cooking onion, diced
• 1 (127 ml) can chopped green chilis
• 1 green pepper, seeded and diced
• 4 tsp minced jarred garlic
• 1 tablespoon ground cumin
• 1.5 teaspoons ground coriander
• 1 teaspoon chili powder
• 1/4 tsp salt
• 1/4 tsp ground white pepper
• 2 cups cooked chicken breasts, skin removed and shredded
• 1 cup corn, frozen
• 1 tablespoon lime juice

Directions:

1. Add the vegetable oil to a sauté pan and heat it over medium heat.

2. Add the onion and green pepper and sauté until soft, about 4 minutes. Add the garlic and sauté for one minute more. Add the cumin, coriander and chili powder and continue to cook, stirring frequently, for 1 minute more to toast the spices.

3. Transfer to a slow cooker. Add the chicken stock, beans and salt.

4. Stir in the shredded chicken, corn and lime juice.

5. Turn on low and allow to cook for about 4 hours.

6. Serve the chili in individual bowls. Garnish with sour cream, fresh cilantro, crushed tortilla chips and squeeze fresh lime on top.

Enjoy!