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White Bean and Chicken Chili

One of those “killer” recipes that will wow any crowd, this nine-ingredient chili relies on pantry staples including canned white beans, broth, and roasted chilies. To build rich flavor, the chicken and onions are browned first in a skillet with garlic and cumin.

All You JULY 2007

  • Yield: 6 Servings
  • Cook time:8 Hours
  • Prep time:30 Minutes
  • Cost Per Serving:$1.58

Ingredients

  • 2 (15 oz.) cans white beans, rinsed and drained
  • 4 cups low-sodium chicken broth
  • 1 tablespoon vegetable oil
  • 2 whole bone-in chicken breasts (3 lb.)
  • teaspoon salt and black pepper
  • 2 onions, chopped
  • 4 cloves garlic, chopped
  • 2 (4 oz.) cans roasted green chilies, drained
  • 1 cup water
  • 1 tablespoon ground cumin

Preparation

Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.

Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more. Transfer to a plate; remove and discard skin. Drain all but 2 Tbsp. fat from skillet. Add onions and garlic; cook until softened, 5 minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken.

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. Remove chicken, shred it and return to slow cooker. Spoon into individual bowls and serve.

Nutritional Information

Amount per serving
  • Calories: 394
  • Fat: 6g
  • Saturated fat: 1.1g
  • Protein: 55g
  • Carbohydrate: 30g
  • Fiber: 8g
  • Cholesterol: 105mg
  • Sodium: 597mg
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White Bean and Chicken Chili recipe

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