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 great northern beans *drain if using stovetop method
1 can Bush's White Chili Beans
14oz chicken stock (I use low sodium)
2 tablespoons flour *stovetop method only
4 tablespoons (1/2 stick) butter - cut into pieces
1 teaspoon minced garlic
1/2 small onion - diced
1 small can diced green chilies
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground black pepper
1 teaspoon salt
Pinch red pepper flakes

Crockpot Directions:
All the Great Northern Beans to the crockpot. Then place the chicken breasts on top. Add all the remaining ingredients to the crockpot. Cover and cook on high for 5-6 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 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.

5 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

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    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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  3. Can you tell me how many servings this usually has?

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    Replies
    1. Hi there - It's probably about 8 or so. I've never really counted it out. My Husband and I each have a bowl, him sometimes two and then there are quite a few leftovers. I feel like anything in the Crockpot makes quite a bit. :)

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