White Bean Chicken Chili

By prairiemama

My sister shared this chili recipe with me. I usually double it and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeno adds just enough heat to notice but not too much for my children. —Kristine Bowles


Photo by: Taste of Home

Ingredients

• 3/4 pound boneless skinless chicken breasts, cubed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium onion, chopped
• 1 jalapeno, seeded and chopped
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 2 tablespoons Crisco olive oil
• 4 garlic gloves, minced
• 2 cans (15 oz) white cannellini beans, rinsed and drained
• divided
• 3 cups chicken broth, divided
• 1 1/2 cups (6 oz) shredded cheddar cheese
• Sour cream, fesh cilantro, optional

Details

Servings 6
Preparation time 35mins
Cooking time 215mins
Adapted from tasteofhome.com

Preparation

Step 1

1. Sprinkle chicken with salt and pepper
2. In a large skillet over medium heat, cook the chicken,
onion, jalapeno, oregano and cumin in oil for 3-4
minutes or until chicken is browned and vegetables
are crisp-tender
3. Add garlic; cook 1 minute longer
4. Transfer to a 3-quart slow cooker
5. In a small bowl, mash 1 cup of beans; add 1/2 cup
broth and stir until blended
6. Add to the slow cooker the remaining beans and broth
7. Cover and cook on low for 3-3 1/2 hours or until
heated through
8. Stir before serving
9. Sprinkle with cheese
10.Garnish with sour cream and cilantro if desired