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White Bean Chicken Chili

by on December 9, 2009 in Main Courses, Slow Cooker December 9, 2009 Main CoursesSlow Cooker
See post on Chrystal’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

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Description

Warm up with this easy crock pot meal!

Ingredients

  • 3 Tablespoons Olive Oil
  • 2 whole Medium Onions, Finely Chopped
  • 1 whole Red Bell Pepper, Seeded And Finely Chopped
  • 1 whole Green Bell Pepper, Seeded And Finely Chopped
  • 4 pieces Chipotle Chiles In Adobo, Finely Chopped
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano
  • 8 cups Chicken Broth
  • 4 whole 6-inch Corn Tortillas, Cut Or Torn In Small Pieces
  • 2 cans 15-16oz Small White Beans, Drained And Rinsed
  • 3 cups Cooked Chicken Or Turkey, Shredded Or Cut In Bite Size Pieces
  • 1 package 10-12oz Frozen Corn, Defrosted
  • ½ cups Finely Chopped Fresh Cilantro
  • 2 cups Finely Shredded Mild Cheddar Or Monterey Jack Cheese For Garnish
  • 2 cups Sour Cream For Garnish

Preparation

Heat the oil in a large skillet over medium-high heat. Add the onions, bell peppers, chiles, cumin and oregano. Saute until the vegetables are softened, about 5-7 minutes.

Transfer the contents of the skillet to the insert of a 5-7 quart slow cooker. Add the broth, tortillas, beans, chicken and corn.

Cover the slow cooker and cook on low for 8-10 hours or high for 4-5 hours until the chili is thick and the beans and veggies are tender. Stir in the cilantro.

Serve each bowl garnished with cheese and sour cream. Enjoy!

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whatsnextgirls on 1.26.2011

I made this ahead and put in in a freezer bag when I was doing a little cooking. Defrosted over night, put it in the crock pot and we had it for dinner last night. It was great. even the picky husband appoved it for a repeat! Thanks

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