White Bean Chicken Chili Recipe

By traciesparks

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, Albuquerque, New Mexico


This was very good. I reduced the chicken broth amount to a bit over a cup and used a white chicken chili boxed mix. It was devoured by our fellowship.

Ingredients

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

Preparation

Step 1

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: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.


Nutrition Facts: 1 cup equals 334 calories, 15 g fat (7 g saturated fat), 64 mg cholesterol, 1,063 mg sodium, 25 g carbohydrate, 6 g fiber, 24 g protein.

White Bean Chicken Chili published in Taste of Home February/March 2008, p31