Prep Time: 30 mins
Cook Time: 6 hr
Servings: 10
Calories: 406 kcal
Ingredients
2.5 lbs Boneless, Skinless Chicken Thighs
3 cans Great Northern Beans
2 8 oz Cans Diced Green Chilies
1 Very large Yellow Onion, diced
1 Tbl Garlic, minced
2 tsp Cumin
1 tsp Chili Powder
1/4 tsp White Pepper
1 Tbl Coarse Real Salt
2 Cups Chicken Broth
1 Cup Coconut Milk
1/4 Cup Arrowroot Starch or cornstarch
1/2 Cup Water
1/3 Cup Cilantro, chopped
Instructions
Place the chicken thighs, beans, chilies, onion, garlic, cumin, chili powder, pepper, salt, chicken broth, and coconut milk in a crock pot. Cook on high for 5-6 hours, or until chicken is very tender.
Remove the chicken and place in a bowl. Lightly shred with a fork.
Place the arrowroot starch in a small bowl and slowly whisk in the 1/2 C. water to make a smooth, lump-free mixture. Stir the mixture into the chili in the crock pot.
Add the chicken back into the chili and stir to distribute. Let cook for another 30 minutes. Soup should thicken up.
Add the cilantro to the soup just before serving and check the seasonings, adding more salt or pepper if desired. If you want the soup to be a little thinner, add more chicken broth or coconut milk until desired consistency is achieved.
Top with a squeeze of lime juice.