Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium jalapeño, seeded and minced
  • 1 bell pepper, diced
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 cup frozen corn
  • 1 can (4 oz) diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion, bell pepper, and jalapeño, stirring frequently until the onions become translucent and the peppers soften, about 5-7 minutes.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Add the chicken thigh chunks to the pot and sear until the edges are no longer pink.
  4. Stir in the ground cumin, dried oregano, cayenne pepper, salt, and black pepper, ensuring the meat and vegetables are well coated.
  5. Pour in the chicken broth, diced green chiles, and drained cannellini beans. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2 hours (or 6-8 hours on Low in a slow cooker).
  6. Once the chicken is tender, use a potato masher or immersion blender to partially mash a portion of the beans directly in the pot to create a creamy consistency.
  7. Stir in the frozen corn and simmer for another 5 minutes until heated through.
  8. Remove from heat and stir in the fresh lime juice and chopped cilantro before serving.