White Chicken Chili
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Serves/Makes: 4
Ready in: 2-5 hrs
- 1 tablespoon olive oil
- 3/4 pound boneless skinless chicken breasts, cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup dry white wine or chicken broth
- 24 ounces canned navy beans, rinsed and drained
- 1 teaspoon dry mustard
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup shredded Cheddar cheese
- tortilla chips
Heat the oil in a skillet over medium-high heat. Add the chicken and cook, stirring frequently, until the chicken is no longer pink. Remove the chicken from the skillet with a slotted spoon and place in the crock pot. Add the onion and garlic to the skillet and cook, stirring frequently, until the onion is soft. Add the onion mixture to the crock pot. Add the wine, beans, mustard, cumin, salt, and pepper to the crock pot and mix to combine. Cover the crock pot and cook on low heat for 4 hours. Serve the chicken chili with shredded Cheddar cheese and tortilla chips.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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