Slow Cooker White Bean Chili

• 3 cups low-sodium chicken broth, divided
• 1 - 15 oz. can white hominy, drained and rinsed
• 2 tbsp. olive oil
• 2 yellow onions, chopped
• 4 jalapenos, seeded and minced
• 2 tbps. chopped garlic
• 4 tsp. ground cumin
• 2 tsp. ground coriander
• 1 tsp. salt
• 2 - 15 oz. cans small white beans, drained and rinsed
• 3 large boneless skinless breasts, rinsed (about 1.5 lbs)
• Salt & freshly ground black pepper
• 2 tbsp. minced jarred pickled jalapenos
• Avocado, cut into 1/2 inch pieces

Puree 2 cups broth and hominy in a food processor or  blender, transfer to slow cooker.

Heat oil in a large skillet over medium high heat.  Add onions, fresh jalapenos, garlic, cumin, coriander and salt and cook, 10 minutes, until onions are soft and turning brown.  Stir in remaining 1 cup broth and mix well.  Transfer to the slow cooker.

Stir beans into slow cooker.  Season chicken with salt & freshly ground pepper and put into the slow cooker, covering with liquid bean mixture.  Cover and cook on low until chicken is tender, 5 hours.

Transfer chicken to a cutting board and shred with forks.  Stir in shredded chicken and pickled jalapenos and keep warm until you're ready to serve.

Serve with fresh avocado.  Enjoy!