The Pioneer Woman Tasty Kitchen
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Slow Cooker White Bean Chicken Chili

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

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Level: Easy

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Description

Fairly straightforward, this chili is pumped up with a few savory spices and a hint of fresh lime and cilantro stirred in at the end.

Ingredients

  • FOR THE SOUP:
  • 1-½ pound Boneless, Skinless Chicken Breasts Or Thighs
  • 1 Tablespoon Oil
  • ½ cups Chopped Onion
  • 2 cloves Garlic, Finely Minced
  • 1  Poblano Pepper Or Large Green Pepper, Diced
  • 32 ounces, fluid Low Sodium Chicken Broth
  • 1 teaspoon Cumin
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • ½ teaspoons Dried Oregano
  • ½ teaspoons Chili Powder
  • 2 cans (15 Oz. Size) White Beans (Like Great Northern), Rinsed And Drained
  • 1  Lime, Juiced
  • ½ cups Chopped Fresh Cilantro
  • FOR THE GARNISHES:
  • Avocado, diced
  • Sour Cream
  • Chopped Cilantro
  • Shredded Cheese
  • Tortilla Chips

Preparation

1. Place the chicken in the bottom of a round 5-quart slow cooker.
2. In a large nonstick skillet, heat the oil until rippling and hot. Add the onion, garlic, and pepper and saute for 3-4 minutes. Scrape the mixture into the slow cooker.
3. Add the chicken broth and stir in the cumin, salt, pepper, oregano, and chili powder.
3. Cook on low for 6-8 hours.
4. Remove the chicken and shred into bite-sized pieces. Stir in the rinsed and drained beans. Cook on high for 30 minutes until beans/soup are heated through. Stir in the lime and cilantro and add salt and pepper to taste.
5. Serve with garnishes.

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Profile photo of Karla Stoltzfus

Karla Stoltzfus on 1.29.2014

I’ve made this chili several times and we love it. I’ve added tomato or corn or sweet potato depending on what I’ve had on hand just to add some veggies. Love the cumin in here – this just has a good flavor. Plus it’s very convenient to throw together. ;-)

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