It’s December 14th and we are smack dab in the middle of christmas mayhem. There is so much to do and unfortunately, cooking dinner probably falls last on everyone’s list. I don’t know about you, but I am in desperate need of a home cooked dinner with all those holiday parties this weekend. So, this week my posts are going to be super simple weeknight dinners. Meals that will leave you satisfied and fulfilled without eating up too much of your precious time. This white bean chicken chili certainly fits the bill. It is delicious and flavorful and requires minimal prep work. To make it even more painless, I do mine in the slow cooker. I throw everything in, set it to cook on low all day and by dinnertime, we are ready to roll. And, most importantly, there is ONE pot to clean after dinner, which leaves me extra time to wrap presents. You can easily cook on the stovetop too and both recipes are below. Enjoy!
- 1½ pounds boneless, chicken breasts or thighs
- 2 tablespoons vegetable oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 4-oz can diced green chilies (mild or hot)
- 2 cups chicken stock
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon oregano
- 1 teaspoon salt
- fresh ground pepper
- 2-15 ounce cans white beans (great northern, cannellini), drained and rinsed or 1 ½ cup dried beans, soaked and cooked and drained
- ½ cup chopped cilantro
- juice of 1 lime
- GARNISHES: sour cream, grated jack cheese, green onions, cilantro, avocado, lime
- Heat oil in a large skillet over medium heat.
- Add the onions and cook until soft, about 5 minutes. Add the garlic and cook for about 2 minutes, until fragrant.
- Add green chilis, chicken stock, cumin, chili powder, oregano, salt and pepper and bring mixture to a boil. Reduce to a simmer and cook for another 2 minutes.
- Place the chicken in the bottom of a slow cooker and the pour mixture over the chicken.
- Cover and cook on high for 4 hours or on low for 6 hours.
- When there is one hour left of cooking, remove the chicken, let it cool, shred it and add back to the slow cooker. Add beans and cook for another 1 hour.
- Before serving, add cilantro and lime juice and salt and pepper to taste.
- 1½ pounds skinless chicken breasts or thighs (I like to use bone-in)
- 1 tablespoon oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 4-oz can diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon oregeno
- 1 teaspoon salt
- fresh ground pepper
- 4 cups chicken stock
- 2-15 ounce cans white beans (great northern, cannellini) or 11/2 dried beans, soaked and cooked
- ½ cup chopped cilantro
- juice of 1 lime
- GARNISHES
- tortilla chips
- sour cream
- grated cheddar
- green onions
- avocados
- Heat oil in a large soup pot over medium heat.
- Add the onions, garlic and green chilies and sauté until soft, about 5 minutes.
- Add cumin, chili powder, oregano, salt and pepper and stir to coat well.
- Add chicken stock and chicken and stir to mix well.
- Bring to a boil, reduce to a simmer and cook for 20 minutes.
- Remove chicken and shred. Add beans and cook another 30 minutes.
- Before serving add cilantro and lime juice and salt and pepper to taste.
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