White Chicken Chili

I've been in search of a simple, tasty White Chicken Chili recipe. This recipe was adapted from Taste of Home and fits the bill. I used a slow cooker - started at high for about an hour and then switched to low for about 6 hours (try it on low for 8-10 hours if you make the meal before you leave for work). I love coming home to a ready to eat meal!

1 pound boneless skinless chicken breasts or chicken tenderloins, chopped

1 medium onion, chopped

1 tablespoon olive oil

2 garlic cloves, minced

2 cans (14 ounces each) chicken broth

1 can (4 ounces) chopped green chilies

2 teaspoons ground cumin

2 teaspoons dried oregano

1-1/2 teaspoons cayenne pepper (adjust according to preference – I’d start with 1 tsp.)

3 cans (14-1/2 ounces each) great northern beans or cannellini beans, drained, divided

1 cup shredded Monterey Jack cheese

Chopped jalapeno pepper, optional

Instructions

1.   In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chilies, cumin, oregano and cayenne; bring to a boil.

2.   Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.

3.   Top each serving with cheese and, if desired, jalapeno pepper. 

Yield: 10 servings (2-1/2 quarts)

Nutritional Facts

1 cup: 219 calories, 7g fat (3g saturated fat), 37mg cholesterol, 644mg sodium, 21g carbohydrate (1g sugars, 7g fiber), 19g protein.