Try the hint of lime tortilla chips with this chili....I'm normally not a fan of those chips, but here, they're delicious. Or just do like I did this time and use regular tortilla chips and some lime wedges.
Note: Three limes wedges for one bowl of chili as pictured is too much. Believe me, I know.
1-1/2 lbs boneless chicken breasts (frozen is fine)
1 onion, chopped
2 cloves garlic, chopped
1 (14.5 oz) can petite diced tomatoes
3 (15 oz) cans white beans
1 (16 oz) jar salsa verde
1 cup frozen corn
1 (14.5 oz) can chicken broth (or water with bouillion)
1 (7 oz) can diced green chiles
1 t. dried oregano
1 t. cumin
salt and pepper to taste
Optional Garnishes: sliced limes, shredded cheese, sour cream, avocado, tortilla chips
Combine all ingredients (except garnishes) in a slow cooker. Cook on high for 4-6 hours, or on low for 8 hours. When cooking time is close to finished, remove chicken breasts and shred with forks. Return to pot.
Serve with desired garnishes!