White Bean and Chicken Chili |
|
 |
Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 1 |
|
Ingredients:
1 tablespoon vegetable oil |
2 whole bone-in chicken breasts (about 3 lb.) |
salt and pepper |
2 onions, chopped |
4 cloves garlic, chopped |
2 4-oz. cans roasted green chilies, drained |
1 tablespoon ground cumin |
2 15-oz. cans white beans, rinsed and drained |
4 cups low-sodium chicken broth |
Directions:
1. Warm oil in a skillet over medium-high heat. Sprinkle chicken with salt and pepper, and place skin side down in skillet. Cook 6 minutes, turning once. Transfer to a plate; remove skin. Drain all but 2 Tbsp. fat from pan. Sauté onions and garlic for 5 minutes. Stir onion mixture, chilies, 1 cup water, cumin, chicken, beans and broth into slow cooker.
2. Cover and 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. Shred chicken and return to slow cooker. Serve hot.
|
|