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White Bean Chicken Chili

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White bean chicken chili prepared in a crockpot with whole roasted jalapenos, tender beans, corn, and lean chicken breast.

 Course Entree, Soup
 Cuisine Mexican
 Prep Time 15 minutes
 Cook Time 3 hours
 Passive Time 3 hours
 Servings
4 servings


INGREDIENTS


  • 3 jalape�o peppers
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 1/2 cups yellow onion, 1/4-inch dice
  • 1 tablespoon cumin
  • 1 1/4 pound boneless skinless chicken breasts
  • 1 cup roasted green chilies, canned, divided
  • 2 1/2 cups white beans, (2-15 oz canned) drained
  • 1 cup unsalted chicken stock, divided
  • 1 1/2 cups corn, (15 ounces canned)
  • 1 1/4 teaspoons kosher salt, more as needed
  • 1/4 teaspoon black pepper


INSTRUCTIONS


  1. Line a small baking sheet with foil.
  2. Turn on broil setting on the oven.
  3. Evenly space out the three jalape�os on the sheet tray.
  4. Place sheet tray on the highest rack in the oven. Roast the jalape�os until the skins brown and blister, turning over as needed to get all the sides roasted, about 15 minutes.
  5. Place the roasted chili�s in a small bowl and cover tightly with plastic wrap. Allow the chilies to come to room temperature; the trapped heat will make the skins easier to peel.
  6. Once cooled, remove the skin and stems. If you like a very spicy chili, leave the seeds, for a more mild chili remove the seeds and discard. Set the jalape�os aside.
  7. In a large microwave-safe bowl add olive oil, diced onions, minced garlic, and cumin. Stir to combine.
  8. Visit White Bean Chicken Chili@www.jessicagavin.com For Recipe Instructions.
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