White Chili with Chicken in a Slow Cooker

Ingredients:

• 6 boneless, skinless chicken breasts
• 450 g dry cannellini beans, soaked overnight and rinsed
• 1.5 cups frozen sweet corn
• 1 tbsp. ground cumin
• 1 tbsp ground coriander
• 2 tsp dried oregano
• 1/2 tsp paprika
• 1/2 tsp red pepper flakes
• 4 chopped celery stalks
• 4 chopped garlic cloves
• 2 cans green chili peppers, chopped
  plus 1 jalapeño, sliced
• 2 medium onions, diced
• 2 green bell peppers, chopped
• 4 cups chicken broth
• 1 cup whole milk
• 1/4 cup masa harina cornmeal
• 1.5 cups frozen sweet corn
• Juice of 1 lime
• 1/2 cup grated cheese, plus extra for serving
• Sour cream, cilantro, heated corn tortillas for filing

Preparation:

1. Place the chicken breasts in a slow cooker. In a bowl, combine the cumin, coriander, oregano, paprika, red pepper flakes, and a pinch of salt and pepper. Sprinkle the chicken with this mixture.
   
   Add the beans, celery, garlic, chili peppers, onion, bell pepper, and jalapeño. Pour in the chicken broth, cover, and simmer on low for about 7.5 hours, until the beans are tender, the vegetables are tender, and the flavors are blended.
2. Combine the milk and cornflour and add to the slow cooker. Add frozen corn straight from the freezer and continue cooking until thickened, another 30 minutes.
   
   Place the chicken on a cutting board and use two forks to shred the meat. Return to the slow cooker, then add lime juice, sprinkle with cheese, and stir until melted.
   
   For servingLadle the chili into bowls, top with sour cream, and sprinkle with cheese and cilantro. Roll up the warm corn tortillas and serve alongside the bowls.
   
   Slow Cooker White Chili Recipe: with minced chicken, beans and potatoes.