White Bean and Chicken Chili

 

I usually don’t share recipes that are lengthy in cooking time, but this one is well worth it. It’s absolutely yummy, my family loves this meal. I hope your family enjoys it as well.

 

Ingredients:

 

1 lb dried white beans

 

1½ lb boneless, skinless chicken breasts, cut

 

into bite-size pieces

 

5 cups chicken broth

 

1 onion, chopped

 

3 jalapeno peppers, seeded and minced

 

2 (4-oz) cans diced green chiles

 

1 tablespoon ground cumin

 

1 tablespoon chili powder

 

2 teaspoons garlic salt

 

½ teaspoon pepper

 

8 oz package shredded Monterey Jack cheese

 

1 cup sour cream

 

 

Directions:

 

Sort and rinse beans, discarding any debris.

 

Combine beans, chicken, broth, onion, jalapeno, chiles, cumin, chili powder, garlic salt, and pepper in a 5- to 7-quart slow cooker.

 

Cover and cook on High 1 hour.

 

Reduce heat to Low, and cook 8 hours.

 

Stir in cheese and sour cream; cook 30 minutes or until blended and thoroughly heated.

 

 

If you really want to cut down cooking time you can substitute the dried beans with canned beans. And cook in a pot on the stove versus a slow cooker. I have made it like this as well, when time has been an issue. It does come out yummy, however the slow cooker recipe is definitely better.

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