White Bean Chicken Chili
WHITE BEAN CHICKEN CHILI
Chili is one of my favorite meals. It is a big protein-packed bowl that fills you up! It is super easy and the Crockpot does all the work! Using a Crockpot is the best way to cook the chili because it helps all the ingredients blend together perfectly.
Here is what you need:
- 3 jalapeno peppers
- 2 tablespoons olive oil
- 4 cloves of garlci 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)
- 1 cup unsalted chicken stock divided
- 1 1/2 cups corn (15oz canned)
- 1 1/4 teaspoons kosher salt more as needed
- 1/4 teaspoon black pepper
Here is what to do:
1. line a small baking sheet with foil, turn on broil setting on the oven. Place three jalapenos on the sheet tray and place them on the highest rack in the oven. Roast until the skin browns and bliters, turning over as needed for about 15 minutes.
2. Place the roasted chili's in a small bowl and cover with plastic wrap and make sure it is tight. Chilies need to be at room temperature. When cooled, remove the skin and stems.
3. In a large bowl add olive oil, diced onions, minced garlic, and cumin. Stir together. Microwave for 3 minutes, stir, and cook another 2 minutes until the onions are tender. Add the mixture to the Crockpot. Add chicken breats, 1/2 cup of the roasted chilies, corn, 1 cup chicken stock to the Crockpot.
4. Puree 1/2 cup roasted green chilies, roasted jalapenos, 1 cup beans, and 1/2 cup chicken stock until smooth, 45 seconds. Add to Crockpot. Add salt and pepper. Cover and cook on high for 3 hours, low for 6 hours.
5. Remove chicken and shred or cut into cubes. Add back to Crockpot and stir. Taste and season with more salt and pepper.
Serve chili with any toppings!
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