White Bean and Chicken Chili From American Family

White Bean and Chicken Chili


ingredients

  • 2(15 oz.) cans white beans, rinsed and drained
  • 4cups low-sodium chicken broth
  • 1tablespoon vegetable oil
  • 2whole bone-in chicken breasts (3 lb.)
  • Salt and pepper
  • 2onions, chopped
  • 4cloves garlic, chopped
  • 2(4 oz.) cans roasted green chilies, drained
  • 1tablespoon ground cumin
Amount Per Serving
  • carbohydrate:52 g
  • protein:17 g
  • fiber:15 g
  • sodium:410 mg
  • cholesterol:0 mg
  • fat:3 g
  • calories:296
  • saturated fat:0 g

directions

    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.

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