Tuesday, September 2, 2008

White Bean Chicken Chili

**** edited 11-1-11***** I have another soup recipe where you put the chicken breast in RAW so I decided to save myself a step and try it with this soup. It was soooo yummy and moist. So you might just try dumping everything in the pot with a whole breast. Just before serving shred the chicken and eat. :)

This is really Kelly's recipe so I'll give her credit. We eat this A LOT in the winter.....and Julie wanted chili and Meredith wanted crock-pot so here ya go girls.

Fix and Forget White Chili

12 oz boneless, skinless chicken breast cooked and cubed
3-15 oz cans navy beans rinsed and drained
2 1/2 cups chicken broth
2-4 1/2 oz cans diced green chili peppers
1 medium onion, chopped
1 1/2 tsp. cumin seeds (I just use ground cumin)
1 1/2 tsp minced garlic (3 cloves)
1/4 - 1 tsp cayenne pepper
1/4 tsp salt

1. Place beans in slow cooker; mash slightly with a potato masher
2. Add everything else and cook on low 7-8 hrs or high 3-4 hrs.
3. Serve with sour cream and avocado if desired
Makes 6 main dish servings


Just an added easy tip. When I'm cooking chicken to shred (sometimes I boil it or sometimes I put it in the microwave) I cook a lot of it at once. Then a shred it, put it in ziploc bags and freeze it. Then the next time I want to make chili, enchiladas, chicken salad etc. I don't have to cook the chicken.


Julie said...

fine, leeann, you are going to make this confusing for me now too! Since you took the time to post it... I'll give this one to you! ;) sounds yummy!

KellyD said...

I was going to post this one when I saw the chili request but I did not have it on my computer. I think Lee Ann makes it more than me so she should get the credit. It is delicious. I love the tip on making a bunch of chicken at once, why have I never thought of that, I use shredded chicken in so many things.

Meredith said...

Thanks Lee Ann and Kelly! Lee Ann, I've got a roast cooking in the crock... I'll let you know how it goes.

Eryn said...

I was seriously about to email Kelly for this recipe! THANKS!!