White Bean and Chicken Chili |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 6 |
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One of those “killer” recipes that will wow any crowd, this nine-ingredient chili relies on pantry staples including canned white beans, broth, and roasted chilies. To build rich flavor, the chicken and onions are browned first in a skillet with garlic and cumin. Ingredients:
2 (15 oz.) cans white beans, rinsed and drained |
4 cups low-sodium chicken broth |
1 tablespoon vegetable oil |
2 whole bone-in chicken breasts (3 lb.) |
teaspoon salt and black pepper |
2 onions, chopped |
4 cloves garlic, chopped |
2 (4 oz.) cans roasted green chilies, drained |
1 cup water |
1 tablespoon ground cumin |
Directions:
1. Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.
2. Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more. Transfer to a plate; remove and discard skin. Drain all but 2 Tbsp. fat from skillet. Add onions and garlic; cook until softened, 5 minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken.
3. Cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Remove chicken, shred it and return to slow cooker. Spoon into individual bowls and serve.
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