hungry poodle

3 16-oz. cans cannellini beans, drained and rinsed
1 16-oz. can hominy, drained and rinsed
3 cups low-sodium chicken broth
1 10-oz. can Rotel diced tomatoes with chilies, well drained
4 boneless, skinless chicken breasts
1 T. olive oil
2 medium onions, chopped
4 jalapenos, seeded and chopped
6 cloves garlic, minced
1 1/2 T. ground cumin
2 t. ground coriander
1/4 cup chopped cilantro
2 T. jarred pickled jalapenos, chopped
1 cup frozen, thawed corn

Puree 1 can of cannellini beans, hominy, broth, and ¾ teaspoon salt in blender or food processor until completely smooth. Pour into slow cooker.

Pat chicken dry with paper towels and season with salt and pepper. Heat oil in nonstick skillet and lightly brown chicken breasts. Add to slow cooker.

Cook onions, chiles, and ½ teaspoon salt in skillet until golden brown. Add garlic, cumin, and coriander and cook until fragrant, about 30 seconds. Transfer to slow cooker.

Add remaining two cans of beans and drained tomatoes to slow cooker. Cover and cook on LOW until chicken is tender, about 3 to 4 hours. Transfer chicken to bowl. When cool enough to handle, shred into bite-sized pieces. Stir cilantro, pickled jalapeños, shredded chicken and corn into chili.

Serve topped with more cilantro, avocado and plain Greek yogurt.

Serves 6 to 8

*Slow Cooker