- 3/4 pound boneless skinless chicken breasts, cubed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 jalapeno pepper, seeded and chopped
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 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
- 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 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.
Reviews for White Bean Chicken Chili
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"Very good. I also added cornstarch and water the last 30 minutes to thicken."
"Delicious. I added a bit of corn starch to thicken it. A hit with my husband too. Thanks for sharing!"
"This was pretty good. I only used 21/2 c. Of broth because of the soupy comments. Seemed like a good ratio. I didn't detect any spiciness off of this and neither did my 7yr old. So, if you want it spicy, I suggest using some seeds or some Serrano chilies."
"This chili has really good flavor. It's a little soupy. I ended up having to strain out some of the broth and mash all the stuff together, though not to a pulp... I added tomatillos diced up in it. I used a poblano pepper instead of a jalapeno which is an idea if you want a mellow spiciness rather than a sharp spiciness. So other than it being soupy, pretty awesome."
"I used a 4 qt dutch oven covered in a 300 degree oven for about an hour and a half to cook. Then I added masa harina (corn flour) to thicken it up a bit. Just 1/4 cup or so mixed with 1/2 a cup of water to make a paste during the last 15 minutes of cooking. Move the pan to the top of the stove to better monitor the chili towards the end. I thought it was pretty good."