White Bean Chicken Chili Recipe2020-07-04
- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
- Add to favorites
- Yield: 4
- Servings: 4-5
- Prep Time: 10m
- Cook Time: 45m
- Ready In: 55m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
White bean chicken chili recipe. Chicken thighs with beans, vegetables, and spices cooked in the pot.
Very easy and delicious recipe. You can also prepare White Bean Chicken Chili in a pressure cooker or in a slow cooker.
To cook it in a slow cooker you need to use the following ingredients:1 pound (480 g) boneless and skinless chicken breasts, fat trimmed
1 large yellow onion, peeled and diced,
2 cloves garlic, peeled and minced,3 cups (750 ml) low-fat chicken broth,2 15 oz (450 ml) cans Northern beans, drained and rinsed,
2 4 oz (120 ml) cans diced green chilies,15 oz (450 ml) can whole kernel corn, drained,
1 teaspoon salt,1/2 teaspoon freshly ground black pepper,1 teaspoon ground cumin,3/4 teaspoon dried oregano,1/2 teaspoon chili powder,1/4 teaspoon cayenne pepper,
fresh cilantro, chopped,4 oz (120 ml) reduced-fat cream cheese, softened,1/4 cup (60 ml) half-and-half
Toppings: sliced jalapeño
minced fresh cilantro
shredded Monterey Jack cheese
Instructions: In a slow cooker, combine chicken breasts and dry ingredients.
Top with .onion, garlic, beans, green chilies, whole kernel corn, chicken broth, and cilantro. Stir well.
Cover slow cooker and cook on low-heat setting for 8 hours. Remove cooked chicken breasts from the slow cooker. Transfer to a cutting board. Using two forks, shred meat and return to slow cooker.
Stir in cream cheese and half-and-half. Cover and cook for a further 15 minutes. Turn off the slow cooker. Stir well before serving. Serve with desired toppings.
White Bean Chicken Chili Recipe
- 2 15 oz (450 ml each) cans white beans
- 1 tablespoon olive oil
- 1 medium yellow onion,peeled and chopped
- 1 clove garlic,peeled and minced
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground cloves
- 2 4 oz (120 ml each) cans chopped green chilies
- 1 ½ teaspoons dried oregano
- 1 jalapeno pepper,seeded and finely chopped
- 2 pounds (960 g) boneless and skinless chicken thighs,fat trimmed and diced
- 3 cups (750 ml) chicken stock
- 1 ½ cups grated Monterey Jack cheese
Heat olive oil in a large pot over medium-high heat. Add onions, and sauté, stirring, occasionally, until tender (for about 4 minutes).
Stir in garlic, cumin, cloves, and cayenne pepper. Cook, stirring, for a further 1 minute.
Stir in green chilies, oregano, and minced jalapeño pepper. Add diced chicken and chicken stock. Increase heat to high and bring to a simmer, then reduce heat to low, cover and continue simmer for 20 minutes or until chicken is cooked through.
Stir in drained beans and cook for 15 minutes more. Season to taste with salt and black pepper.
Turn off heat. Ladle chili into soup bowls. Top with grated cheese and serve hot.