Description
White bean chicken chili prepared in a crockpot with whole roasted jalapenos, tender beans, corn, and lean chicken breast.
Ingredients
- 3 jalapeño peppers
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 ½ cups yellow onion, ¼” dice
- 1 tablespoon cumin
- 1 ¼ pound boneless skinless chicken breasts
- 1 cup roasted green chilies, canned, divided
- 2 ½ cups white beans, two 15 oz cans, drained
- 1 cup unsalted chicken stock, divided
- 1 ½ cups corn, 15 ounce can
- 1 ¼ teaspoons kosher salt
- ¼ teaspoon black pepper
Instructions
- Roast the Jalapeños: Turn on the broil setting on the oven. Line a small baking sheet with foil and evenly space out three jalapeños. Place the sheet tray on the highest rack in the oven. Roast until the skins brown and blister, turning over as needed to get all the sides browned, about 15 minutes. Place the roasted peppers in a small bowl and cover them tightly with plastic wrap. Allow them to come to room temperature.
- Remove the Skin and Stems: Once cooled, remove the skin and stems from the peppers. If you like a very spicy chili, leave the seeds. For a mild chili remove the seeds and discard. Set aside.
- Microwave the Aromatics: In a large microwave-safe bowl, add olive oil, diced onions, minced garlic, and cumin. Stir to combine. Microwave for 3 minutes, stir and cook another 2 minutes until onions are tender.
- Add to the Slow Cooker: Add the aromatics, chicken breasts, ½ cup of roasted green chilies, corn, 1 cup of white beans, and ½ cup of chicken stock.
- Puree the Peppers: In a blender, puree ½ cup roasted green chilies, roasted jalapeños, 1 cup beans, and ½ cup chicken stock until smooth, about 45 seconds. Add the mixture to the slow cooker.
- Slow Cook: Add salt and pepper. Cover and cook on high for 3 hours, or low for 6 hours.
- Shred the Chicken: Remove the chicken and shred or cut it into cubes. Add it back to the slow cooker and stir to combine.
- To Serve: Taste and season with more salt and pepper as needed. Serve warm with desired toppings.
Notes
Serving Size: about 1 ½ cups. Suggested Toppings: Avocado, jalapenos, sour cream, green onions, cilantro, and radish.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 482 kcal
- Sugar: 6 g
- Sodium: 724 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 11 g
- Protein: 45 g
- Cholesterol: 91 mg