- 3/4 pound boneless skinless chicken breasts, cubed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
- 2-1/2 cups chicken broth
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- Sour cream and minced fresh cilantro, optional
- Toss chicken with salt and pepper. In a large skillet, heat oil over medium heat; saute chicken until browned. Add onion, jalapeno and garlic; saute 2 minutes. Stir in oregano and cumin; cook until onion is tender, about 1 minute more. Transfer to a 3-qt. slow cooker.
- In a bowl, mash 1 cup of the beans; stir in 1/2 cup broth. Add to slow cooker; stir in the remaining beans and broth.
- Cook, covered, on low until chicken is tender, 3 to 3-1/2 hours. Stir before serving. Serve with cheese and, if desired, sour cream and cilantro. Yield: 6 servings.
Reviews for White Bean Chicken Chili
"We really enjoyed the flavor of this dish. It was a little more like soup than chili but that did not bother us. I will definitely make this again. Super fast and tasty meal!"
"My family says they did not enjoy this recipe but I thought it was mighty tasty. My husband and two boys only ate a couple spoonfuls but I finished two bowls without a problem."
"My family of four loved this dish. My nine year said it tasted like a chicken burrito and gave it a ten! I think I will double the recipe next time so we will have enough left over for an easy weeknight dinner. ??"
"This is a very good recipe for white chili. It is a little thin and more like soup when made exactly as written. I substitute a cup of heavy whipping cream for one of the cups of chicken broth which gives it a very creamy and thicker sauce. I've used chicken I've cooked myself, canned chicken and rotisserie chicken at different times and all of them work well in the recipe."
"I've been making this for quite a while now. I put my chicken in a bowl and stir in the spices. I let it set for about 15 minutes so the chicken absorbs the flavors of the spices. That's the only change I made. It's delicious!!"