- 6
Ingredients
- 3 * 3 boneless skinless chicken breasts, cubed
- 1 * 1 teaspoon salt
- 1/2 * 1/2 teaspoon pepper
- 1 * 1 medium onion, chopped
- 1 * 1 jalapeno pepper, seeded and chopped
- 1 * 1 can diced green chilies
- 3 * 3 teaspoons dried oregano
- 2 * 2 teaspoon ground cumin
- 3 * 3 tablespoons olive oil
- 4 * 4 garlic cloves, minced
- 4 * 4 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
- 4-5 * 4-5 cups chicken broth, divided
- 1 * 1 cup shredded cheddar cheese
- 1 * 1 cup Monterey Jack (or pepper jack) cheese
- * Sour cream and minced fresh cilantro, optional
Preparation
Step 1
Prep: 35 min. Cook: 3 hours
Sprinkle chicken with salt and pepper. 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. Add garlic; cook 1 minute longer.
Transfer to a 3-qt. slow cooker. In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the slow cooker with the remaining beans and broth. Cover and cook on low for 3 to 3-1/2 hours or until heated through.
Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired. Yield: 6 servings.
Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
White Bean Chicken Chili published in Taste of Home February/March 2008, p31