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White Bean Chicken Chili

the.instructor's picture
Ingredients
  Boneless, skinless, chicken breasts 3⁄4 Pound, cubed
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Chicken

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