White Chicken Chili (CP)

Ingredients:
  • 1 Tbs. olive oil
  • 3 medium onions, chopped
  • 2 garlic cloves, minced
  • 1-1/2 lb. boneless, skinless chicken breast
  • 2 cans (15oz.) great northern beans or cannellini beans, rinsed and drained
  • 1 can (15oz.) garbanzo beans, rinsed and drained
  • 2 C chicken stock
  • 2 cans (4oz.) chopped green chilies
  • 2 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. salt
  • 1/4 C minced fresh cilantro
  • Optional toppings: corn chips, shredded Monterey Jack cheese, lime wedges and sour cream
Instructions:

In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer.

Transfer to a 3-qt. slow cooker; place chicken breasts on top of onions. Stir in beans, stock, chilies and dry seasonings.

Cook on low for 6-8 hours. Remove chicken breasts and shred with 2 forks. Return chicken to slow cooker. Stir in cilantro. If desired, serve with corn chips, cheese, lime wedges and sour cream.

Date Added:June 04, 2014
Classification:Soups & Stews
Source:Taste of Home
Meal:Dinner
Course:Main Course
Preparation:

Crockpot

Notes:

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