Monday Recipes - White Chicken Chili

A day late and a recipe just for you! This was tasty and a good afternoon snack type dish. I wouldn't use it as my main dish again anytime soon, but overall it had a lot of flavor, wasn't too spicy (You could alter the ingredients for kids) and was very simple to make. I would say serve with warm french bread or tortilla chips.


* 1 tablespoon canola oil
* 1 large poblano pepper, seeded and chopped
* 1 large jalapeno pepper, seeded and chopped
* 1 medium-size onion, chopped
* 1 tablespoon chopped garlic
* 1 tablespoon plus 1/2 teaspoon ground cumin
* 1-1/2 teaspoons ground coriander
* 2 pounds bone-in split chicken breasts, skin removed
* 2 cans (14.5 ounces each) cannellini beans, drained and rinsed
* 1 cup low-sodium chicken broth
* 1 tablespoon lime juice
* 1/2 teaspoon salt
* 1/4 cup reduced-fat sour cream (optional)
* 1/4 cup cilantro leaves (optional)


1. Heat oil in a large nonstick skillet over medium-high heat. Place peppers, onion, garlic, 1 tablespoon cumin and 1 teaspoon coriander in skillet; cover. Cook, stirring, for 6 minutes.

2. Transfer vegetables to slow cooker; add chicken, beans and broth. Cover; cook on HIGH for 4 hours or on LOW for 6 hours.

3. Remove chicken with a slotted spoon. Check liquid for bones. Stir in remaining 1/2 teaspoon each cumin and coriander, lime juice and salt.

4. Shred chicken meat; stir into slow cooker. Serve with sour cream and cilantro, if desired.

(from FamilyCircleMagazine or

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