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White Bean Chicken Chili

the.instructor's picture
  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)

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: 
Main Dish
Slow Cooked

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2143 Calories from Fat 839

% Daily Value*

Total Fat 94 g144.7%

Saturated Fat 42.1 g210.5%

Trans Fat 0.1 g

Cholesterol 379.6 mg126.5%

Sodium 7086.9 mg295.3%

Total Carbohydrates 186 g62%

Dietary Fiber 47.3 g189.2%

Sugars 58.1 g

Protein 168 g336.3%

Vitamin A 66.2% Vitamin C 104.2%

Calcium 203.7% Iron 86.7%

*Based on a 2000 Calorie diet

White Bean Chicken Chili Recipe