Chicken Chili With White Bean

Chicken Chili With White Bean 

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This recipe is perfect for those lazy days so you can conscionable containerful and down, or load it up for a collection with friends and parentage. Erst you've tasted this chili, I promise you'll be reaching o.k. for seconds! If you impoverishment a quicker make period, I provided a stove top deciding that you can make this luscious aliment intelligent in meet minutes.


3 jalapeno peppers
2 tablespoons olive oil
4 cloves garlic , minced
1 1/2 cups yellow onion , 1/4-inch dice
1 tablespoon cumin
1 1/4 pound boneless skinless chicken breasts
1 cup roasted green chilies , canned, divided
2 1/2 cups white beans , (2-15 oz canned) drained
1 cup unsalted chicken stock , divided
1 1/2 cups corn , (15 ounces canned)
1 1/4 teaspoons kosher salt , more as needed
1/4 teaspoon black pepper


1. Line a small baking sheet with foil.

2. Turn on broil setting on the oven.

3. Evenly space out the three jalapeños on the sheet tray.

4. Place 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.

5. Place the roasted chili’s 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.

6. Once cooled, remove the skin and stems. If you like a very spicy chili, leave the seeds, for a more mild chili remove the seeds and discard. Set the jalapeños aside.

7. In a large microwave-safe bowl add olive oil, diced onions, minced garlic, and cumin. Stir to combine.

8. Microwave for 3 minutes, stir and cook another 2 minutes until onions are tender. Add to slow cooker.

9. Add chicken breasts, ½ cup of the roasted chilies, corn, 1 cup of the white beans, ½ cup chicken stock to the slow cooker.

10. In a blender, puree ½ cup roasted green chilies, roasted jalapeños, 1 cup beans, and ½ cup chicken stock until smooth, 45 seconds. Add to slower cooker.

11. Add salt and pepper to slow cooker.

12. Cover and cook on high for 3 hours, low for 6 hours.

13. Remove chicken and shred or cut into cubes.

14. Add 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.

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