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slow cooker spicy white bean potato chili
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Green chilis and Tex-Mex spices flavor a thick, creamy potato-based soup.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 6

Ingredients
  

  • 1 yellow onion, diced
  • 1 tbsp dried oregano
  • 1 tbsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 can green chilis
  • 4-5 cups vegetable broth or water
  • 2 lb russet potatoes, scrubbed and quartered
  • 1 can cannelini or Great Northern beans
  • 1 can corn
  • 1/4 cup lime juice
  • 2 cups shredded monterrey jack cheese
  • kosher salt and pepper, to taste

Instructions
 

slow cooker

  • To the bowl of a slow cooker, combine diced onion, oregano, cumin, chili powder, garlic powder, green chilis, broth or water, and potatoes.
  • Cook on HIGH for 2-3 hours, or LOW for 4-6. Stir every so often. Depending on your slow cooker, the potatoes may be tender and ready to blend earlier than the prescribed times. Check them occasionally. They should practically fall apart when poked with a fork.
  • When ready, use an immersion blender or carefully transfer 1-2 cup batches of soup at a time to a standard blender and puree the soup until creamy. If you moved the soup into a blender, return it to the crockpot. Stir in white beans, corn, lime juice, and cheese. Heat for an additional 10 minutes. Taste for seasonings.
  • To serve, ladle into bowls and top with fresh cilantro, avocado slices, and limes. Eat with tortilla chips, if you dare.

stovetop

  • Heat 1 tablespoon olive or avocado oil in a large sauce pan or Dutch oven over medium. Saute onions, oregano, cumin, chili powder, and garlic powder until soft and fragrant, about 5 minutes. Stir in green chilis for 1 minute.
  • Pour in potatoes and broth. Bring to a boil and cook for 8-10 minutes until potatoes are very tender and fall apart when pierced with a fork.
  • Puree the soup until creamy with an immersion blender or by carefully transferring 1-2 cup batches to a standard blender. If you moved the soup to a blender, pour it back into the pot. Turn heat to low and stir in white beans, corn, lime juice, and cheese. Heat an additional 5-10 minutes until cheese melts and the beans and corn are warmed through.