Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

White Bean and Chicken Chili




Source of Recipe


All You, 2/19/10






List of Ingredients



• 1 T vegetable oil
  
• 2 whole bone-in chicken breasts (about 3 lbs)
  
• salt and pepper
  
• 2 onions, chopped
  
• 4 cloves garlic, chopped
  
• 2 4-oz cans roasted green chilies, drained
  
• 1 T ground cumin
  
• 2 15-oz cans white beans, rinsed and drained
  
• 4 cups low-sodium chicken brother
  






Instructions



1. Warm oil in a skillet over medium-high heat. Sprinkle chicken with salt and pepper, and place skin side down in skillet. Cook 6 minutes, turning once. Transfer to a plate; remove skin. Drain all but 2 T fat from pan. Saute onions and garlic for 5 minutes. Stir onion mixture, chilies, 1 cup water, cumin, chicken, beans and broth into slow cooker.
   
2. Cover and cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liqud from slow cooker. Puree in a blender; return to slow cooker. Shred chicken and return to slow cooker. Serve hot.
   






Final Comments


Serves 6