White Bean Chicken Chili
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 medium onion chopped
- 4 garlic cloves minced
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 1 jalapeno pepper seeded and chopped
- 3 cups chicken broth divided
- 3/4 pound boneless skinless chicken breasts cubed
- sour cream and minced fresh cilantro optional
- 2 cans (15 ounces each) white kidney or cannellini beans rinsed and drained, divided
- Carbohydrate 1.06338337732731 g
- Cholesterol 492.885446825 mg
- Fat 94.3197506792697 g
- Fiber 0.234348387424012 g
- Protein 127.403427815925 g
- Saturated Fat 26.7936070900706 g
- Serving Size 1 1 serving (674g)
- Sodium 467.209900788925 mg
- Sugar 0.829034989903301 g
- Trans Fat 8.08891965797097 g
- Calories 1396 calories
Directions Sprinkle chicken with salt and pepper. In a large skillet over medium heat, brown chicken in oil. Stir in the onion, garlic and jalapeno; cook 2 minutes longer. Sprinkle with oregano and cumin; cook 1 minute longer or until chicken is browned and vegetables are tender. Transfer to a 3-qt. slow cooker. In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the slow cooker with the remaining beans and broth. Cover and cook on low for 3 to 3-1/2 hours or until chicken is tender. Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired. Yield: 6 servings. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as White Bean Chicken Chili in Taste of Home February/March 2008, p31 Nutritional Facts 1 cup equals 334 calories, 15 g fat (7 g saturated fat), 64 mg cholesterol, 1,063 mg sodium, 25 g carbohydrate, 6 g fiber, 24 g protein. Print Add to Recipe Box Email a Friend
