Fairly straightforward, this chili is pumped up with a few savory spices and a hint of fresh lime and cilantro stirred in at the end.
1. Place the chicken in the bottom of a round 5-quart slow cooker.
2. In a large nonstick skillet, heat the oil until rippling and hot. Add the onion, garlic, and pepper and saute for 3-4 minutes. Scrape the mixture into the slow cooker.
3. Add the chicken broth and stir in the cumin, salt, pepper, oregano, and chili powder.
3. Cook on low for 6-8 hours.
4. Remove the chicken and shred into bite-sized pieces. Stir in the rinsed and drained beans. Cook on high for 30 minutes until beans/soup are heated through. Stir in the lime and cilantro and add salt and pepper to taste.
5. Serve with garnishes.
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I’ve made this chili several times and we love it. I’ve added tomato or corn or sweet potato depending on what I’ve had on hand just to add some veggies. Love the cumin in here – this just has a good flavor. Plus it’s very convenient to throw together. 
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