White Bean Chicken Chili Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| 3/4 pound boneless skinless chicken breasts, cubed | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Olive oil | 2 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Garlic | 4 Clove (5gm), minced | |
| 1 jalapeno pepper, seeded and chopped | ||
| Dried oregano | 2 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| White kidney beans | 2 Can (10oz), drained, rinsed | |
| Chicken broth | 3 Cup (16 tbs), divided | |
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
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.
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.
Chef
