Ingredients:
2 pounds boneless, skinless chicken breast
Kosher salt
Ground black pepper
4 tablespoons unsalted butter
1 large yellow onion, finely chopped
¼ cup fresh garlic, minced (about 8 to 10 large cloves)
1 jalapeno, seeded and finely chopped
3 (4-ounce) cans chopped green chiles – mild, hot or a combination
2 teaspoons ground cumin
2 teaspoons onion powder
2 teaspoons dried oregano
¼ teaspoon cayenne pepper (add more for extra heat)
¼ teaspoon crushed red pepper flakes
1 quart chicken stock
2 (15-ounce cans) Great Northern beans, drained and rinsed
1 tablespoon cider vinegar
1 bay leaf
1 ½ cups sweet corn, frozen or fresh
½ cup sour cream
Juice of 1 lime (about 2 tablespoons)
2 tablespoons fresh parsley or cilantro, roughly chopped (optional)

Directions:
Trim the fat from each chicken breast and cut each one into three pieces. Generously season the top and bottom of each piece with salt and pepper; set aside.

In a large Dutch oven or stock pot, melt the butter over medium heat. Add the onion and 1 teaspoon of kosher salt and reduce heat to medium-low. Cook, stirring occasionally, until the onion softens and becomes translucent, about 8 to 10 minutes.

Add the garlic and jalapeno and continue to cook, stirring often, until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano, cayenne pepper and red pepper flakes. Cook, stirring often, until fragrant, about 2 minutes.

Place the pieces of seasoned chicken into pot. Add the chicken stock, beans, vinegar and bay leaf. Increase the heat to medium-high and bring to a boil. Reduce the heat to low, cover the pot and simmer until the chicken is tender and fully cooked, about 35 minutes.

Remove the bay leaf and discard. Remove the chicken from the pot and place on a cutting board. Use two forks to pull the chicken into shreds. Return the shreds to the pot when done.

Add the frozen corn and stir to combine. Cover the pot and cook over low heat until the corn is warmed through, about 10 minutes.

Add the sour cream and lime juice, stirring until fully incorporated. Remove from burner and add the fresh parsley or cilantro, stirring until combined. Serve immediately with fresh lime slices, cheese and/or tortilla chips.

To make this in a crockpot:

• Use a large pan to cook the onions, garlic, jalapeno, chiles, and spices, according to the directions in the recipe. Transfer those ingredients to the crockpot and add the chicken, chicken stock, beans, vinegar and bay leaf. Cover and cook on low until the chicken is tender, about4 to 6 hours.

To store: Transfer the chili to an airtight container and refrigerate for 3 to 4 days or freeze for up to 3 months.

Sarah’s Tips:

• Shred the chicken as directed in the recipe and return it to the slow cooker. Stir in the corn, cover the pot and continue to cook until the corn is heated through. Add the sour cream and lime juice, stirring to combine, followed by the fresh parsley. Serve and enjoy.
• Cannellini or navy beans will also work in this chili.
• For extra flavor and heat, feel free to add other chili peppers, like poblano, Anaheim or hotter.