Here’s what you will need:
2 boneless and skinless chicken breasts, diced
1 large onion, chopped
4 large garlic cloves, diced
1 tablespoon olive oil
2 cups chicken broth
1 teaspoon cumin powder
1 cup Chardonnay (dry and buttery, if possible)
1 can (15 1/2 ounces) great northern beans, drained
1 can (15 1/2 ounces) chickpeas, drained
2 cans (11 ounces) sweet white corn, drained
1 can (4.5 ounce) diced green chilies, drained
8 ounces Monterey Jack cheese, shredded (plus extra for garnish)
Salt and pepper to taste
chopped parsley for garnish (optional)
In a large skillet with olive oil, sauté the diced chicken, onions, and garlic.
In a 5-quart slow cooker, add the cooked chicken, garlic, and onions. Then mix in the rest of the ingredients. Salt and pepper to taste. Set the slow cooker to high and heat for 45 minutes to 1 hour until the chili is hot.
Serve in a bowl and garnish with Monterey Jack cheese and chopped parsley for color.