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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
4 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
2 tablespoons olive oil
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, brown chicken in oil.
Stir in the onion, garlic and jalapeno; cook 2 minutes longer.
Sprinkle with oregano and cumin; cook 1 minute longer or until
chicken is browned and vegetables are tender. 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

2 of 2

White Bean Chicken Chili (continued)

Directions (continued)

broth.
Cover and cook on low for 3 to 3-1/2 hours or until chicken is
tender. Stir before serving. Sprinkle with cheese. Garnish with sour
cream 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.