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–+ servings

White Bean Chicken Chili

Prep: 15 minutes
Cook: 3 hours
Total Time: 3 hours 15 minutes
Yield: 4 servings
Course: Entree, Soup
Cuisine: Mexican
Calories: 482kcal
Author: Jessica Gavin
White bean chicken chili prepared in a crockpot with whole roasted jalapenos, tender beans, corn, and lean chicken breast.

Ingredients

  • 3 jalapeño peppers
  • 2 tablespoons (60 ml) olive oil
  • 4 cloves garlic, minced
  • 1 ½ cups (195 g) yellow onion, ¼" dice
  • 1 tablespoon (6 g) cumin
  • 1 ¼ pound (568 g) boneless skinless chicken breasts
  • 1 cup (232 g) roasted green chilies, canned, divided
  • 2 ½ cups (850 g) white beans, two 15 oz cans, drained
  • 1 cup (240 ml) unsalted chicken stock, divided
  • 1 ½ cups (425 g) corn, 15 ounce can
  • 1 ¼ teaspoons (5 g) kosher salt, more as needed
  • ¼ teaspoon black pepper

Special Equipment

Instructions

  • Roast the Jalapeños - Turn on the broil setting on the oven. Line a small baking sheet with foil and evenly space out three jalapeños. Place the sheet tray on the highest rack in the oven. Roast until the skins brown and blister, turning over as needed to get all the sides browned, about 15 minutes.
    Place the roasted peppers in a small bowl and cover them tightly with plastic wrap. Allow them to come to room temperature. The trapped heat will make the skins easier to peel.
  • Remove the Skin and Stems - Once cooled, remove the skin and stems from the peppers. If you like a very spicy chili, leave the seeds. For a mild chili remove the seeds and discard. Set aside.
  • Microwave the Aromatics - In a large microwave-safe bowl, add olive oil, diced onions, minced garlic, and cumin. Stir to combine. Microwave for 3 minutes, stir and cook another 2 minutes until onions are tender.
  • Add to the Slow Cooker - Add the aromatics, chicken breasts, ½ cup of roasted green chilies, corn, 1 cup of white beans, and ½ cup of chicken stock.
  • Puree the Peppers - In a blender, puree ½ cup roasted green chilies, roasted jalapeños, 1 cup beans, and ½ cup chicken stock until smooth, about 45 seconds. Add the mixture to the slow cooker.
  • Slow Cook - Add salt and pepper. Cover and cook on high for 3 hours, or low for 6 hours.
  • Shred the Chicken - Remove the chicken and shred or cut it into cubes. Add it back to the slow cooker and stir to combine.
  • To Serve - Taste and season with more salt and pepper as needed. Serve warm with desired toppings.

Notes

  • Serving Size: about 1 ½ cups
  • Suggested Toppings: Avocado, jalapenos, sour cream, green onions, cilantro, and radish.
  • Stovetop Recipe: For step 3, Heat a large pot over medium heat. Heat oil, once hot add the onions and garlic, and saute for 2 minutes. Add the cumin and cook for 30 seconds. For step 4, Place the ingredients in the pot. For step 6, Turn the heat to medium-low, and simmer with the lid on but slightly ajar. Check after 30 minutes, then check every 10 minutes after that until the chicken is done cooking.

Nutrition

Calories: 482kcal | Carbohydrates: 50g | Protein: 45g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 724mg | Potassium: 1414mg | Fiber: 11g | Sugar: 6g | Vitamin A: 89IU | Vitamin C: 13mg | Calcium: 141mg | Iron: 6mg
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Recipe Video