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White Bean Chicken Chili

White Bean Chicken Chili
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
6 ServingsPrep: 35 min. Cook: 3 hours

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

Directions

  • 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
© Taste of Home 2011 Tasteofhome Logo

2 of 2

White Bean Chicken Chili (continued)

Directions (continued)

  • and cilantro if desired. Yield: 6 servings.
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.
© Taste of Home 2011 Tasteofhome Logo