3 (4-ounce) cans fire-roasted green chiles, undrained
2 (15.5-ounce) cans cannellini beans, drained and rinsed
1 (15-ounce) package frozen yellow corn
1½ cups chopped sweet onion
1½ teaspoons ground cumin
1½ teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon ground black pepper
4 garlic cloves, minced
½ cup chopped fresh cilantro
2 tablespoons fresh lime juice
Candied Jalapeños (recipe follows), sour cream, lime wedges, and shredded Cheddar cheese, to serve
Candied Jalapeños
2 cups sliced fresh jalapeños
1 cup sugar
½ cup water
Instructions
White Chicken Chili
In a 6-quart slow cooker, combine chicken, stock, chiles, beans, frozen corn, onion, cumin, oregano, salt, pepper, and garlic. Cover and cook on high for 6 hours.
Remove chicken from slow cooker. Using 2 forks, shred chicken. In slow cooker, combine shredded chicken, cilantro, and lime juice. Divide among bowls. Serve with Candied Jalapeños, sour cream, lime, and cheese.
Candied Jalapeños
In a small saucepan, combine all ingredients. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, until liquid becomes syrupy, about 35 minutes. Let cool. Store in an airtight container in the refrigerator for up to 1 month.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/white-chicken-chili-2/