Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 1 can (15 oz) frozen or canned corn, drained
  • 4 cups low-sodium chicken bone broth
  • 1 can (4 oz) diced mild green chiles
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Place the diced onion, minced garlic, and diced green chiles at the bottom of the slow cooker.
  2. Layer the chicken thighs on top of the aromatics, then season with cumin, oregano, smoked paprika, salt, and pepper.
  3. Pour the chicken bone broth over the top and stir in the corn and white beans.
  4. Cover and cook on Low for 6 hours until chicken pulls apart effortlessly.
  5. Remove the chicken to a plate and shred it using two forks.
  6. Use an immersion blender to partially blend a small portion of the beans directly in the pot to create a creamy texture.
  7. Return the shredded chicken to the pot and stir in the fresh lime juice and chopped cilantro before serving.