TOTAL TIME: Prep: 35 min. Cook: 3 hours MAKES: 6 servings
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| http://www.tasteofhome.com/recipes/white-bean-chicken-chili |
3/4 pound boneless skinless chicken breasts, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
3 cups chicken broth, divided
1-1/2 cups (6 ounces) shredded cheddar cheese
Daisy Brand® Sour Cream and minced fresh cilantro, optional
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.
Brian and I liked this soup. C LOVED this soup. She has seen the leftovers in the fridge both days since we had it and asked for it, including once at 9 am. The slow cooker definitely isn't necessary, but it was convenient to use it on a Sunday.
I'm really lazy. I took a picture on my phone, but I don't want to bother getting it over here, so here's Taste of Home's picture.
I wonder if I could do the whole thing in the slow cooker without precooking anything. I would probably do six hours on low and use chicken thighs. My only concern woiuld be making sure the onions are cooked through - I can't stand crunchy onions. Maybe I'll give it a try.
ReplyDeleteHow spicy was it?
ReplyDeleteNot spicy. I actually used half a can of green chilies.
ReplyDeleteI made it like I said without pre cooking anything. It smelled really good while cooking, but the taste was interesting. I thought I had a can of green chilies, but I didn't, so I used some pickled jalapenos instead. That may not have been a good idea. I used one huge ol' chicken breast and just plopped it in on top of the onions and stuff, then added everything else. It cookied up fine in about 5 hours, although one more wouldn't have hurt. Oh yes, and my sour cream wasn't Daisy brand. Will I make it again? It's worth another shot with a real japaleno, so sure, I'll keep it in mind.
ReplyDelete