Chicken Chili
Recipe from Better Homes and Gardens

Short on time? Move the slow cooker setting for this fiery hot white chili recipe to high. If you like, serve in store-bought bread bowls.


Chicken Chili

by 8  people

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Servings: Makes 2 servings.
Prep Time: 25 mins
Total Time: 2 hrs 55 mins
Related Categories: Chicken Chili, Chili, Crockpot Chicken, Crockpot Chili, Low Calorie, Low Calorie Dinners, Low Fat

 
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Ingredients
  •  
    Nonstick cooking spray
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  • 8 ounces
    skinless, boneless chicken breast halves, cut into 1-inch pieces
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  • 1 15-ounce can
    white kidney beans (cannellini beans) or Great Northern beans, rinsed and drained
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  • 1-1/4 cups
    reduced-sodium chicken broth
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  • 1/4 cup
    chopped onion
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  • 1/3 cup
    chopped green sweet pepper
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  • 1/2 of a small
    fresh jalapeno chile pepper, seeded and finely chopped*
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  • 1/4 teaspoon
    ground cumin
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  • 1/4 teaspoon
    dried oregano, crushed
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  • 1/8 teaspoon
    ground white pepper
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  • 1 clove
    garlic, minced
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  • 2 tablespoons
    chopped tomato (optional)
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  • 2 tablespoons
    sliced green onion (optional)
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  • 2 tablespoons
    shredded Monterey Jack cheese (1 ounce) (optional)
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Directions
1.
Lightly coat an unheated medium skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Brown chicken in hot skillet; drain off fat.
2.
In a 1-1/2-quart slow cooker, combine chicken, drained beans, broth, onion, sweet pepper, chile pepper, cumin, oregano, white pepper, and garlic.
3.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. If no heat setting is available, cook for 4 to 5 hours.
4.
If desired, sprinkle individual servings with tomato, green onion, and cheese. Makes 2 servings.
Nutrition information
Per serving: Calories 275, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 66 mg, Sodium 750 mg, Carbohydrate 33 g, Fiber 11 g, Protein 40 g. Percent Daily Values are based on a 2,000 calorie diet.
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