Name: White Bean Chicken Chili
Total time: PT11700.0S
Yield: 4
Ingredients: 3 Jalapeño Pepper; 2 tablespoon Olive Oil; 4 clove Garlic; 1 1/2 cup Yellow Onion; 1 tablespoon Ground Cumin; 1.25 pound Boneless, Skinless Chicken Breast; 1 cup Canned Roasted Green Chiles; 2 cup Canned White Beans; 1 cup Unsalted Chicken Stock; 1 1/2 cup Canned Corn; 1 1/4 teaspoon Kosher Salt; 1/4 teaspoon Ground Black Pepper

White bean chicken chili prepared in a crockpot with whole roasted jalapenos, tender beans, corn, and lean chicken breast.

Low-Fat

Oven

Beginner

Poultry

White Bean Chicken Chili

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

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Jalapeño Pepper

Olive Oil

tablespoon

Garlic

clove

Yellow Onion

Ground Cumin

Boneless, Skinless Chicken Breast

pound

Canned Roasted Green Chiles

Canned White Beans

Unsalted Chicken Stock

Canned Corn

Kosher Salt

teaspoon

Ground Black Pepper

Blender

Microwave

Slow Cooker

Line a small baking sheet with foil. Turn on the broil setting on the oven. Evenly space out the {@0:} on the sheet tray. Place the sheet tray on the highest rack in the oven.

Line a small baking sheet with foil. Turn on the broil setting on the oven. Evenly space out the Jalapeño Pepper (3 N/A) on the sheet tray. Place the sheet tray on the highest rack in the oven.

Line a small baking sheet with foil. Turn on the broil setting on the oven. Evenly space out the Jalapeño Pepper (3) on the sheet tray. Place the sheet tray on the highest rack in the oven.

Roast the jalapeños until the skins brown and blister, turning over as needed to get all the sides roasted, about 15 minutes.

Place the {@0:} in a small bowl and cover tightly with plastic wrap. Allow the chilies to come to room temperature; the trapped heat will make the skins easier to peel. Once cooled, remove the skin and stems. Set the jalapeños aside.

Place the Canned Roasted Green Chiles (1 cup) in a small bowl and cover tightly with plastic wrap. Allow the chilies to come to room temperature; the trapped heat will make the skins easier to peel. Once cooled, remove the skin and stems. Set the jalapeños aside.

In a large microwave-safe bowl add {@2:}, {@1:}, {@3:}, and {@0:}. Stir to combine. Microwave for 3 minutes, stir and cook another 2 minutes until onions are tender. Add to slow cooker.

In a large microwave-safe bowl add Olive Oil (2 tablespoon), Yellow Onion (1 1/2 cup), Garlic (4 clove) [minced], and Ground Cumin (1 tablespoon). Stir to combine. Microwave for 3 minutes, stir and cook another 2 minutes until onions are tender. Add to slow cooker.

In a large microwave-safe bowl add Olive Oil (2 Tbsp), Yellow Onion (1 1/2 cups), Garlic (4 cloves), and Ground Cumin (1 Tbsp). Stir to combine. Microwave for 3 minutes, stir and cook another 2 minutes until onions are tender. Add to slow cooker.

Add the {@0:}, {@1:}, {@4:}, {@3:}, {@2:} the slow cooker.

Add the Boneless, Skinless Chicken Breast (1.25 pound), Canned Roasted Green Chiles (1/2 cup) [divided], Canned Corn (1 1/2 cup), Canned White Beans (1 cup), Unsalted Chicken Stock (1/2 cup) [divided] the slow cooker.

Add the Boneless, Skinless Chicken Breast (1.3 lb), Canned Roasted Green Chiles (1/2 cup), Canned Corn (1 1/2 cups), Canned White Beans (1 cup), Unsalted Chicken Stock (1/2 cup) the slow cooker.

In a blender, puree {@0:}, roasted jalapeños, {@2:}, and {@1:} until smooth, 45 seconds. Add to the slower cooker.

In a blender, puree Canned Roasted Green Chiles (1/2 cup) [divided], roasted jalapeños, Canned White Beans (1 cup), and Unsalted Chicken Stock (1/2 cup) [divided] until smooth, 45 seconds. Add to the slower cooker.

In a blender, puree Canned Roasted Green Chiles (1/2 cup), roasted jalapeños, Canned White Beans (1 cup), and Unsalted Chicken Stock (1/2 cup) until smooth, 45 seconds. Add to the slower cooker.

Add {@1:} and {@0:} to the slow cooker. Cover and cook on high for 3 hours, low for 6 hours.

Add Kosher Salt (1 1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon) to the slow cooker. Cover and cook on high for 3 hours, low for 6 hours.

Add Kosher Salt (1 1/4 tsp) and Ground Black Pepper (1/4 tsp) to the slow cooker. Cover and cook on high for 3 hours, low for 6 hours.

Remove the chicken and shred or cut into cubes. Add it back to slow cooker and stir to combine. Taste chili and season with more salt and pepper as needed. Serve chili with toppings as desired.

White Bean Chicken Chili

4.8

3HRS 15MINS

$3.02

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions