Slow Cooker White Chicken Chili

Submitted by dmseabaugh on February 25, 2015 - 2:06pm

Summary

Yield
SourcePanera Bread Recipes
Prep Time20 minutes
CategorySoups
CuisineMexican

Description

Great for cold, blustery days!

Ingredients

  • 3/4 lbs chicken thighs,skinless, boneless
  • 1/2 tsps dried oregano, crushed
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsps olive oil
  • 1 small onion, chopped
  • 1/2 green pepper chopped
  • 1 tbsp jalapeno pepper finely diced, remove seeds for less heat
  • 4 cloves garlic - minced
  • 2 cans white kidney or cannellini beans, rinsed and drained
  • 1 cups reduced sodium chicken broth (14.5 oz)
  • 1/2 cups shredded reduced-fat pepper jack cheese
  • 1 bunch fresh cilantro for garnish if desired

Instructions

Step 1

Cut chicken into bite-size pieces.  Dust chicken with oregano, cumin, salt and pepper.  Heat oil in a large skillet over medium-high heat. Add chicken and cook until chicken is brown all over, 4 to 5 minutes, stirring now and then.  Add onion, bell pepper and jalpeno pepper, and cook until onion is soft, 4 minutes.  Add garlic and cook 1 minute.  Transfer to a 4-quart slow cooker.

 

Step 2

Puree 1 can of beans with 1 cup of broth in a small food processor or with a stick blender until relatively smooth.  Add to slow cooker along with remaining beans and broth.  Cover and cook on low for 3 to 3 1/2 hours.

 

Step 3

Stir before serving.  Sprinkle with cheese and cilantro.

 

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