White Chicken Chili
Ingredients
- 4 slices bacon, chopped into 1/2-inch pieces
- 1 jalapeño pepper, finely diced
- 1 medium yellow onion, diced
- 4 cloves garlic, smashed or roughly chopped
- sea salt and ground black pepper
- 10 ounces button mushrooms, stemmed and quartered
- 1 medium carrot, finely diced
- 2 teaspoons dried oregano leaves
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 to 3 cups chicken broth, homemade or store-bought, divided
- 2 teaspoons arrowroot or tapioca starch (optional; see tip)
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 cups chopped zucchini (1/3-inch cubes, 2 to 3 medium zucchini)
- for garnish
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup sliced green onions
- 1 medium avocado, sliced
- for serving
- 1 lime, cut into wedges
Preparation
Cook the bacon in a skillet over medium heat, stirring occasionally, until the fat has rendered, 6 to 8 minutes
Add the jalapeño, onion, and garlic, season generously with salt and pepper, and cook for 1 to 2 minutes
Transfer the bacon and vegetables, along with the rendered fat, to a slow cooker and add all of the remaining ingredients except for the garnishes and zucchini. Cook on low for 3 to 4 hours. Add the zucchini and remove the chicken. Shred the chicken with 2 forks, then mix is back into the chili. Garnish with cilantro, green onions, and sliced avocado before serving. Serve with lime wedges