Slow Cooked White Chicken Chili

By pressurecooker

This satisfying slow-simmered chili features chicken, two kinds of beans and crunchy corn. I like to have sour cream, cilantro and lime on the side to add to taste.

Ingredients

• 2 pounds skinless, boneless chicken breast halves, cubed
• 2 1/2 medium onion, chopped
• 2 1/2 garlic cloves, minced
• 2 T and 1 1/2 tsp vegetable oil
• 3 3/4 cups water
• 2 1/2 (15 oz each) cans white kidney or cannelloni beans, rinsed and drained
• 2 1/2 (15 oz each) garbanzo beans, rinsed and drained
• 2 1/2 (11 oz each) cans whole kernel corn, drained
• 2 1/2 (4 oz. each) cans chopped green chilies
• 2 1/2 tsp chicken bouillon granules
• 2 1/2 tsp ground cumin

Details

Servings 20
Preparation time 25mins
Cooking time 32mins

Preparation

Step 1

In a large skillet, saute chicken, onion and garlic in oil until onion is tender. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 7 - 8 hours or until chicken juices run clear and flavors are blended.

Serve with sour cream, cilantro and lime on the side.