White Bean Chicken Chili

White Bean Chicken Chili

 

SOUP

Total Time: 3 hrs, 15 mins

Prep Time: 15 mins

Cook Time: 3 hrs*

Yield: 6 servings

Dish Size: 6-Quart slow cooker

 

INGREDIENTS

  • 3 boneless chicken breasts (about 1 ½ lbs.)
  • 3 cups chicken stock
  • 2 5-ounce cans white cannellini beans
  • 1 5-ounce can great northern or garbanzo beans
  • 2 4.5-ounce cans chopped green chilies
  • 3 cloves garlic, minced
  • 1 small onion, diced small
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper
  • ½ tsp cayenne pepper
  • ¼ cup chopped parsley or cilantro**
  • avocado, for garnish

  

Directions 

  1. Place chicken in bottom of your 6-quart temp-tations® slow cooker.
  2. Add remaining ingredients to slow cooker—except parsley (or cilantro) and avocado.
  3. Cover and cook on high for 3 hours, or until chicken is cooked through.
  4. Remove chicken to a bowl, cool, and shred chicken. Set aside.
  5. With an immersion blender, puree about 2 cups of the beans to thicken chili. Return blended mixture to pot.
  6. Stir in shredded chicken and chopped parsley or cilantro.

  

Tara’s Tidbits®

Some slow cookers run really hot. Check the chicken at about 2 or 2 ½ hours for doneness. Don’t overcook the chicken.

**Parsley or Cilantro? Most chili recipes call for cilantro, but if you don’t care for it, flat leaf parsley is a great substitute.