Last week I said I was going to make this recipe and post it if it was good. Unfortunately, I didn't have time to make this recipe - but I'm posting it anyway because it sounds really good. It was in the October issue of All You in a separate insert with other recipes.
White Bean and Chicken Chili
2 15-oz cans white beans, rinsed and drained
4 cups low sodium chicken broth
1 Tbsp. vegetable oil
2 whole bone-in chicken breasts (about 3 lbs)
Salt and Pepper
2 onions, chopped
4 cloves garlic, chopped
2 4-oz cans roasted green chiles, drained
1 Tbsp. ground cumin
- Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.
- Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken, skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more. Transfer to a plate; remove and discard skin. Drain all but 2 Tbsp. fat from skillet. Add onions and garlic; cook until softened, 5 minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken.
- Cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to sowl cooker. Remove chicken, shred it (and de bone) and return to slow cooker. Spoon into individual bowls and serve.
Sounds good! I'll (hopefully) try it this week and confirm. Enjoy!
Check out the other great Souper Saturday recipes here.
Check out other great recipes on the Grocery Cart Challenge's Recipe Swap here.
1 comment:
Looks like a great recipe. :-) I hope to make it in the next couple of weeks. :-)
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