White Bean Chicken Chili
|Boneless, skinless, chicken breasts||3⁄4 Pound, cubed|
|Olive oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||4 Clove (20 gm), minced|
|Jalapeno pepper||1 , seeded and chopped|
|Dried oregano||2 Teaspoon|
|Ground cumin||1 Teaspoon|
|Canned white kidney beans/Cannellini beans||30 Ounce, drained, rinsed (2 Cans, 15 Ounce Each, Divided)|
|Chicken broth||3 Cup (48 tbs) (Divided)|
|Shredded cheddar cheese||6 Ounce (1 1/2 Cups)|
Sprinkle chicken with salt and pepper.
In a large skillet over medium heat, cook chicken in oil for 2 minutes.
Stir in the onion, garlic and jalapeno; cook 2 minutes longer.
Sprinkle with oregano and cumin; cook 1 minute longer or until chicken is browned and vegetables are tender.
Transfer to a 3-qt.slow cooker.
In a small bowl, mash 1 cup of beans.
Add 1/2 cup chicken broth; stir until blended.
Add to slow cooker with the remaining beans and broth.
Cover and cook on low for 3 to 3-1/2 hours or until the chicken juices run clear.
Stir before serving.
Sprinkle with the cheese.
Garnish with sour cream and cilantro if desired.