Brandbacker

Monday, May 24, 2010

White Bean Chicken Chili

¾ lb boneless, skinless chicken breasts, cubed
½ tsp. salt
¼ tsp pepper
2 tbsp. olive oil
1 med. Onion, chopped
4 garlic cloves, minced
1 jalapeno pepper, seeded & chopped
2 tsp dried oregano
1 tsp cumin
2 15 oz cans white kidney beans or cannellini beans, rinsed & drained
3 cups chicken broth
1-1/2 cups shredded cheddar
Sour cream & fresh cilantro, optional

1. Sprinkle chicken w/ salt & pepper. In a large skillet over med. Heat, cook chicken in olive oil for 2 minutes.
2. Stir in the onion, garlic, & jalapeno; cook for 2 minutes. Sprinkle w/ oregano & cumin; cook for 1 min longer or until chicken is browned & veggies are tender. Transfer to slow cooker.
3. In small bowl, mash 1 cup of beans. Add ½ cup of broth & stir until blended. Add to the slow cooker w/ remaining beans & broth.
4. Cover & cook on low for 3 to 3-1/2 hours. Sprinkle w/ cheese.
5. Garnish w/ sour cream & cilantro if desired.

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