White Bean Chicken Chili
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 medium onion chopped
- 2 tablespoons olive oil divided
- 4 garlic cloves minced
- 1-1/2 cups shredded cheddar cheese
- 1 jalapeno pepper seeded and chopped
- 2-1/2 cups chicken broth divided
- 2 cans (15 ounces each) cannellini beans rinsed and drained, divided
- 3/4 pound boneless skinless chicken breasts, cut into 1-1/4
- optional toppings: sliced avocado quartered cherry tomatoes and chopped cilantro
- Carbohydrate 1.1992497662162 g
- Cholesterol 0 mg
- Fat 1.26305861688077 g
- Fiber 0.298945608533614 g
- Protein 0.262813870133641 g
- Saturated Fat 0.17325301522337 g
- Serving Size 1 1 servings. (63g)
- Sodium 1.04429850420315 mg
- Sugar 0.900304157682588 g
- Trans Fat 0.0559489164570429 g
- Calories 16 calories
Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
