White Bean Chicken Chili

Ingredients

3/4 pound boneless skinless chicken breasts, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
3 cups chicken broth, divided
1-1/2 cups (6 ounces) shredded cheddar cheese
Sour cream and minced fresh cilantro, optional

Directions

1. Sprinkle chicken with salt and pepper. In a large skillet over medium heat, brown chicken in oil.
2. Stir in the onion, garlic and jalapeno; cook 2 minutes longer. Sprinkle with oregano and cumin; cook 1 minute longer or until chicken is browned and vegetables are tender. Transfer to a 3-qt. slow cooker.
3. In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the slow cooker with the remaining beans and broth.
4. Cover and cook on low for 3 to 3-1/2 hours or until chicken is tender. Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired.

Yield: 6 servings.


http://www.tasteofhome.com/recipes/white-bean-chicken-chili