3 boneless, skinless free-range chicken breasts
4 cups cannabis-infused organic chicken broth (recipe follows)
2 15-ounce cans cannellini beans
1 7-ounce can diced green chilies
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon cayenne pepper
¼ cup cilantro, chopped
1 lime, cut into wedges
Sour cream or plain Greek yogurt (for serving)
Shredded cheddar and/or jack cheese (for serving)
Crockpot with low-temperature setting
Place chicken in crockpot and add chicken broth, beans, chilies, garlic, onion, cumin, oregano, salt and cayenne. Stir. Cover and cook on low for 6 to 8 hours.
When chicken is fully cooked, remove from crockpot and let cool. Shred and set aside.
Transfer several ladles of chili mixture (about 1/4 to 1/2 of it) to blender. Puree until thickened, then stir in with remaining chili.
Stir in chicken and cilantro.
Serve in bowls with limes, sour cream or yogurt and shredded cheese. Tortilla chips are always welcome.
Leftovers can be stored in a labeled airtight container in the refrigerator for up to 5 days or the freezer for up to 2 months.
Easy Cannabis-Infused Chicken Broth
1 32-ounce carton organic chicken broth
1/4 ounce cannabis flower or trim
Coffee grinder or mortar and pestle
Crockpot with low setting
Cheesecloth or paper coffee filter
Fine mesh strainer
Grind cannabis to a powder in coffee grinder or with mortar and pestle.
Combine broth and cannabis in crockpot and set to low.
Simmer very slowly, stirring occasionally, for at least 4-8 hours. Let cool slightly.
Line fine mesh strainer with cheesecloth or coffee filter. Place over a bowl or large jar and pour broth through to catch all solids. Repeat until broth is clear.
Let cool and transfer to a labeled jar with an airtight seal. Will keep in the refrigerator for up to 5 days or the freezer for up to 3 months.