White Bean Chicken Chili

I usually double this recipe and add one extra can of beans, then serve with cheddar biscuits or warmed tortillas. The jalapeño adds just enough heat to notice but not too much for children.

Yield

6 servings

Ingredients

3/4 pound boneless skinless chicken breasts, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
1 jalapeño 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

Directions

Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook the chicken, onion, jalapeño, oregano and cumin in oil for 3 to 4 minutes or until chicken is browned and vegetables are crisp-tender. Add garlic; cook 1 minute longer.

Transfer to a 3-quart 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.

Estimated Time

Preparation Time: 35 minutes
Cook Time: 3 hours

Nutritional Information

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.

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map