Looking for new dinner ideas? White chicken chili is a great option in the fall because it’s healthy, hearty and perfect for cozying up on chilly days.

Ingredients:

• 1 lb boneless chicken breast, cut into 1/2 inch cubes
• 1 cup chopped onion
• 2 Tbsp olive oil
• 1 can (15 oz) white kidney beans, rinsed and drained
• 2 cans (14-1/2 oz) no-salt-added diced tomatoes
• 1 cup frozen corn
• 3/4 tsp salt
• 1 tsp ground cumin
• 1 tsp minced garlic
• 1/2 tsp celery salt
• 1/2 tsp ground coriander
• 1/2 tsp pepper
• 6 Tbsp shredded cheddar cheese

Instructions:

1. In a large skillet, sauté chicken and onion in oil for 5 minutes or until chicken is browned.
2. Transfer to a 5-quart slow cooker.
3. Stir in beans, tomatoes, corn and seasonings.
4. Cover and cook on low for 5 hours or until chicken reaches a minimum temperature of 165 degrees.
5. Garnish each serving with shredded cheddar cheese.