My second chili day in a row….this time with some meat! With the weather at a minus 20 degree wind chill factor, it doesn’t hurt to turn up the heat with a little more of this warm comfort food. The nice thing about this recipe is that it doesn’t skimp on being good for you. I will have to admit that I took the recipe right off of the back of the Great Northern bean bag, but if it works, it works!
White Chicken Chili
1 ½ pounds boneless, skinless chicken breast, cubed
1 tablespoon chopped garlic
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon chili powder
½ teaspoon cayenne pepper
½ pound Great Northern Beans, soaked, drained and rinsed
2 cups chicken broth
1 cup chopped onions
2 (4 oz) cans diced green chiles, undrained
2 tablespoons fresh cilantro (oops, I was out….I used parsley)
Just throw it all in a slow cooker--what could be easier?
In medium bowl, combine chicken, garlic, cumin, salt, chili powder and cayenne pepper; toss to coat chicken. Add seasoned chicken, beans, chicken broth, onions and chiles to a slow cooker. Cook on HIGH for 4-6 hours or LOW for 8-10 hours. Serve with cilantro, sour cream and shredded cheese, if desired.
Update: September 23, 2012--I made this again, partly because I wanted to write a new post, updating this recipe. The only changes I ended up making, however, were to cut up the chicken into smaller pieces and to increase the chicken broth to 4 cups. No real improvements necessary. :)