Easy White Chicken Chili
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Serves/Makes: 6
Ready in: > 5 hrs
- 1 pound dry great northern beans, soaked in water overnight
- 2 pounds boneless, skinless chicken breasts
- 2 cans (14 ounce size) chicken broth
- 1 tablespoon minced onion
- 1 teaspoon minced fresh garlic
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1/4 teaspoon cayenne pepper, optional
- 1 can (10 ounce size) diced tomatoes with green chilies, drained
- 1/2 teaspoon salt (or to taste)
***Garnishes***
- shredded low fat cheddar cheese
- low fat sour cream
- chopped fresh cilantro
- crushed baked tortilla chips
Drain the soaked beans. Add to the crock pot with the broth, chicken, onion, garlic, oregano, cumin, chili powder, and cayenne. Cover the crock pot and cook on low heat for 8-10 hours or until the chicken is cooked and the beans are tender. Remove the chicken from the crock pot. Let cool enough to handle then shred with two forks. Return the shredded meat to the crock pot. Add the tomatoes and salt. Stir well and let cook for 30 more minutes or until the mixture is heated through. Serve individual portions with the shredded cheese, sour cream, cilantro, and crushed 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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