Slow-Cooked White Chili (Crock Pot) |
|
 |
Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
|
This satisfying slow-simmered chili features chicken, two kinds of beans and crunchy corn. It's quick, easy and tastes great. My DD especially enjoys it - she practically licks her bowl clean. Before serving, I like to take about 1/2 - 3/4 cup of the beans from the soup and puree them in a blender with a little of the broth. Then stir back into the soup for a thicker chili. I often serve it with South of the Border Sandwiches. Ingredients:
3/4 lb boneless skinless chicken breast, cubed |
1 medium onion, chopped |
2 garlic cloves, minced |
1 tablespoon vegetable oil |
1 1/2 cups water |
1 (15 ounce) can white kidney beans or 1 (15 ounce) can cannellini beans, rinsed and drained |
1 (15 ounce) can garbanzo beans, rinsed and drained |
1 (11 ounce) can whole kernel corn |
white corn, drained or 1 1/4 cups frozen corn |
1 (4 ounce) can green chilies, chopped |
1 -2 teaspoon chicken bouillon granule |
1 1/2 teaspoons ground cumin |
Directions:
1. In a large skillet, saute chicken, onion and garlic in oil until onion is tender. Transfer to a 3-qt. slow cooker.
2. Stir in the remaining ingredients.
3. Cover and cook on low for 7-8 hours or until chicken juices run clear and flavors are blended.
4. Yield: 8 servings (2 quarts).
|
|