Tuesday, January 31, 2012

White Bean Chicken Chili

I can't take credit for this recipe.  I got it from Mom.  Every time I make it for someone, they ask for the recipe.  It's a great, low fat stew for a cold January night (although I do make it anytime of year because I just love it so much).  The recipe is for the stove top, but I have made mine in the crock pot and let it cook for a few hours.  Just don't cook it too long or the beans will turn to mush.  I always cook my chicken in the crockpot either overnight or for 8 hours during the day.  I add 4 frozen chicken breasts, 2 cans of cream of chicken soup, and cover with water.  This makes the chicken easier to shred, and I prefer shredded to chopped chicken.


4 chicken breasts, cooked and shredded or chopped (save all broth)

2 tbsp olive oil

1 clove garlic, chopped or minced

1 tsp cumin

2 chicken bouillon cubes

2 cans navy beans

2 cans Northern Beans

2 cans white shoepeg corn

2-3 tbsp chopped jalapeno pepper

1/2 small red pepper, chopped



 

In frying pan, combine olive oil, garlic, cumin, and chopped red pepper.  Cook until  garlic and pepper are softened.

Dissolve 2 chicken bouillon cubes in 1 cup chicken broth.  Save.

In soup pot combine all beans (in their juice), corn, jalapeno, and contents of the frying pan.  Add the chicken.  Mix well and add the 1 cup broth with bouillon.  Mix well.  Add more broth to preferred thickness.  Salt and pepper according to taste.  Let simmer about 15 minutes or until warm.


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