Ingredients

• 1 1/2 lb. Boneless, Skinless Chicken Breasts
• 1 cup Quinoa
• 1 medium Onion chopped
• 2 large Celery Stalks chopped
• 1 Jalapeno de-seeded and chopped
• 4 cloves Garlic minced
• Two 4.5 oz cans Diced Green Chiles
• 15 oz cooked Cannellini Beans drained and rinsed
• 1 cup frozen Corn
• 4 cups Low-Sodium Chicken Broth
• Juice of 1 Lime
• 1 Tbsp Ground Cumin
• 1/2 tsp Dried Oregano
• 1 Bay Leaf
• 2 tsp Sea Salt
• 1/4 tsp Ground Black Pepper
• Toppings Cilantro, avocado, shredded cheese, optional

Instructions

1. In a 6-quart slow cooker, add chicken and the rest of ingredients, cover and place on high for 3 to 4 hours or low 6 to 8 hours.
2. Remove chicken and shred with two forks then add back into the slow cooker. Season with additional salt and seasonings if needed.
3. Spoon chili into bowls and top with favorite toppings, enjoy!