| 15 oz | canned pinto bean, rinsed and drained |
| 15 oz | canned great northern beans, rinsed and drained |
| 1½ lbs | chicken breast, boneless, skinless |
| 32 oz | chicken broth, low sodium |
| 1 | onion, chopped |
| 4 oz | green chiles, rinsed and drained |
| 1 tbsp | minced garlic |
| 2 tsp | red pepper flakes |
| 2 tsp | ground cumin |
| 2 tsp | dried oregano |
| 1 tsp | dried basil |
| ¼ tsp | ground black pepper |
| ¼ cup | fresh cilantro, chopped |
Place beans on bottom of slow cooker.
Add chicken breast, chopped onion, and green chiles.
Add seasonings: garlic, red pepper flakes, cumin, oregano, basil, and black pepper
Add broth and put cover on slow cooker.
Cook on low setting for 6 hours, until the chicken is cooked through with an internal temperature of 165 degrees F.
Uncover; with two forks, shred chicken. Be careful with shredding, slow cooker is hot.
Stir in cilantro before serving.
Too your bowl of chili with any additional toppings (fresh lime wedge, shredded cheese, sour cream or greek yogurt.) Enjoy with crispy tortilla chips.
Made with 
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