Chicken White Bean Chili
I like my chicken chili a little more "brothy" with green chilies added. It's fun to put out lots of topping options so everyone can customize their bowl. Mmmm...would be great at a party in a slow-cooker with self-serve toppings! Enjoy!!
Tina Verrelli - epicuricloud.com
boneless skinless chicken breasts
(or 3 cups shredded leftover chicken)
seeded, finely chopped
low-sodium chicken broth
2 (15.5 ounce)
drained and rinsed
minced fresh cilantro or parsley
shredded monterey jack cheese
pickled red onions
Heat large pot (5-6 quart) over medium heat.
Sprinkle chicken with salt and pepper.
Add 1-tablespoon oil to pot and brown chicken on both sides, reduce heat and cook for about 15 minutes or until cooked through.
Remove to plate and tent with foil.
In same pot add 1-tablespoon oil, onions, celery and jalapeño. Cook for 5 minutes, stirring frequently or until beginning to soften.
Add garlic, chilies, cumin and oregano and cook, stirring frequently for another minute.
Add broth and bring to simmer.
Add beans and chicken and maintain low simmer, uncovered, for 20-30 minutes.
Stir in cilantro or parsley.
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Chicken White Bean Chili https://www.epicuricloud.com/?p=1459 February 16, 2016
Recipe Author: Tina Verrelli - epicuricloud.com