Monday, November 07, 2011

White Bean Chicken Chili

I've had this White Bean Chicken Chili recipe for years and tweaked it several times along the way. I think it's finally the way we like it.

Since getting a new crockpot, I wanted to break it in with this one. There were only a few differences from making it on the stove that I want to mention. I do think it's a tad thicker when making it on the stove. Although my Husband likes to put lots of cornbread in his so he doesn't mind it being more thinned out. I do like the chicken shredded better (crockpot version). And overall, it was much easier this way. I hate to cook chicken on the stove. Both versions are listed, use whichever you like. Enjoy!

White Bean Chicken Chili


Ingredients:
1 pound boneless, skinless chicken breasts (2-3 breasts)
1 can navy beans
2 cans great northern beans – drained
2 14oz cans chicken stock (I use low sodium)
2 tablespoons flour
4 tablespoons (1/2 stick) butter
1 tablespoon minced garlic
3/4 cup diced onion
1 small can diced green chilies
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon ground black pepper
1 teaspoon salt
Pinch red pepper flakes

Crockpot Directions:
Add all the ingredients to the crockpot. No need to separate the beans, just add them. I do still drain the great northern beans. Cover and cook on high for 5 hours. With two forks, shred the chicken into the mixture and that's it. Super easy!

Stove-Top Directions:
Sauté chicken breasts in pan with a little olive oil. I sauté them whole and cut them into pieces after cooked. I think it makes the chicken more tender this way. Or you can bake them.

In a stock pot, heat butter over medium heat. Add garlic, onion, and chilies and sauté for 5 minutes. Add flour and cook additional 1 minute. Add chopped cooked chicken to pot. Add all beans but ½ can of great northern beans. (I don’t drain the navy beans but do drain the great northern) Add the chicken stock, cumin, oregano, pepper, salt, red pepper flakes.

In a food processor, puree the left over ½ can of beans. (you can add some stock to it for easier pureeing) Add to the mix as a thickener. Cook on medium high heat until bubbly. Cover and reduce heat to a simmer, stirring occasionally, for approximately 1 – 1 1/2 hours. Serve with cornbread, if desired. I also add a dollop of low-fat sour cream and sometimes hot sauce.

3 comments:

  1. This looks so good! I just know I'd score points with my hubby if I made this! :-)

    Jayme @ Her Late Night Cravings

    ReplyDelete
    Replies
    1. It's a winner for sure! Hubby and I make it often. Let me know how you like it. :)
      xo~Crystal

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  2. This looks delicious! I have the ingredients on the counter right now to start. When you do it in the crockpot do you still add the flour in the butter? Thank you!

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