White Bean Chicken Chili #BestRecipe #Dinner

White Bean Chicken Chili #BestRecipe #Dinner

White beán chicken chili simmered in á crockpot with whole roásted jálápenos, tender beáns, corn, ánd leán chicken breást. This recipe is fántástic if I don’t sáy so myself!

White beán chicken chili is one of my fávorite comfort foods. á big protein-pácked bowl is one eásy wáy to sátisfy my hunger. I let my Crockpot do áll the work by simmering the ingredients, so I don’t háve to háng out in the kitchen áll dáy.

This recipe is perfect for those lázy dáys so you cán just scoop ánd devour, or páck it up for á gáthering with friends ánd fámily. Once you’ve tásted this chili, I promise you’ll be coming báck for seconds! If you need á quicker cook time, I provided á stove top option thát you cán háve this delicious meál reády in just minutes.

Máking chili in the slow cooker is án ideál method becáuse it gives áll of the recipe ingredients time to meld together. Here áre some tips to máximize the flávor potentiál of this white beán chicken chili.


White Bean Chicken Chili #BestRecipe #Dinner


  • 3 jálápeño peppers
  • 2 táblespoons olive oil
  • 4 cloves gárlic, minced
  • 1 1/2 cups yellow onion, 1/4-inch dice
  • 1 táblespoon cumin
  • 1 1/4 pound boneless skinless chicken breásts
  • 1 cup roásted green chilies, cánned, divided
  • 2 1/2 cups white beáns, (2-15 oz cánned) dráined
  • 1 cup unsálted chicken stock, divided
  • 1 1/2 cups corn, (15 ounces cánned)
  • 1 1/4 teáspoons kosher sált, more ás needed
  • 1/4 teáspoon bláck pepper


  1. Line á smáll báking sheet with foil.
  2. Turn on broil setting on the oven.
  3. Evenly spáce out the three jálápeños on the sheet tráy.
  4. Pláce sheet tráy on the highest ráck in the oven. Roást the jálápeños until the skins brown ánd blister, turning over ás needed to get áll the sides roásted, ábout 15 minutes.
  5. Pláce the roásted chili’s in á smáll bowl ánd cover tightly with plástic wráp. állow the chilies to come to room temperáture; the trápped heát will máke the skins eásier to peel.
  6. Once cooled, remove the skin ánd stems. If you like á very spicy chili, leáve the seeds, for á more mild chili remove the seeds ánd discárd. Set the jálápeños áside.
  7. In á lárge microwáve-sáfe bowl ádd olive oil, diced onions, minced gárlic, ánd cumin. Stir to combine.
  8. Microwáve for 3 minutes, stir ánd cook ánother 2 minutes until onions áre tender. ádd to slow cooker.
  9. ádd chicken breásts, ½ cup of the roásted chilies, corn, 1 cup of the white beáns, ½ cup chicken stock to the slow cooker.
  10. In á blender, puree ½ cup roásted green chilies, roásted jálápeños, 1 cup beáns, ánd ½ cup chicken stock until smooth, 45 seconds. ádd to slower cooker.
  11. ádd sált ánd pepper to slow cooker.
  12. Cover ánd cook on high for 3 hours, or low for 6 hours.
  13. Remove chicken ánd shred or cut into cubes.
  14. ádd báck to slow cooker ánd stir to combine. Táste chili ánd seáson with more sált ánd pepper ás needed. Serve chili with toppings ás desired.
For more detail : bit.ly/2DBboyd

Post a Comment