Description
This White Bean Chicken Chili is a hearty and flavorful slow cooker dish featuring tender chicken breasts, roasted jalapeños, white beans, corn, and a blend of spices. The roasted peppers add a smoky depth, while the slow cooking ensures a comforting and rich chili perfect for any meal.
Ingredients
Scale
Peppers and Aromatics
- 3 jalapeño peppers
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 ½ cups yellow onion, ¼” dice
- 1 tablespoon cumin
Chicken and Beans
- 1 ¼ pound boneless skinless chicken breasts
- 1 cup roasted green chilies (canned, divided)
- 2 ½ cups white beans (two 15 oz cans, drained)
Liquids and Vegetables
- 1 cup unsalted chicken stock (divided)
- 1 ½ cups corn (15 ounce can)
Seasonings
- 1 ¼ teaspoons kosher salt (more as needed)
- ¼ teaspoon black pepper
Instructions
- Roast the Jalapeños: Preheat your oven to the broil setting. Line a small baking sheet with foil and arrange the three jalapeños evenly spaced. Place on the highest rack and broil until the skins are brown and blistered, about 15 minutes, turning them to brown all sides evenly. Transfer the roasted peppers to a small bowl and cover tightly with plastic wrap. Let them come to room temperature to loosen the skins.
- Remove the Skin and Stems: Once the jalapeños have cooled, peel off their skins and remove the stems. For a spicier chili, keep the seeds; for a milder flavor, discard the seeds. Set the prepared peppers aside.
- Microwave the Aromatics: Combine olive oil, diced onions, minced garlic, and cumin in a large microwave-safe bowl. Stir well, then microwave for 3 minutes. Stir again and microwave for an additional 2 minutes until the onions are tender and fragrant.
- Add to the Slow Cooker: Place the microwaved aromatics, chicken breasts, ½ cup of roasted green chilies, corn, 1 cup of white beans, and ½ cup chicken stock into the slow cooker.
- Puree the Peppers: In a blender, combine ½ cup roasted green chilies, the roasted jalapeños, 1 cup of white beans, and the remaining ½ cup chicken stock. Blend until smooth, about 45 seconds. Pour this mixture into the slow cooker with the other ingredients.
- Slow Cook: Season with kosher salt and black pepper. Cover the slow cooker and cook on high for 3 hours or on low for 6 hours, allowing flavors to meld and chicken to become tender.
- Shred the Chicken: When cooking is complete, remove the chicken breasts from the slow cooker. Shred them or cut into cubes, then return to the slow cooker and stir thoroughly to combine.
- To Serve: Taste the chili and adjust seasoning with more salt and pepper as needed. Serve warm with your favorite toppings.
Notes
- This white bean chicken chili is slow cooker based, allowing for tender chicken and perfectly melded flavors.
- Roasting jalapeños adds a smoky depth that enhances the chili’s complexity.
- Removing seeds from jalapeños controls the heat level according to preference.
- Using canned beans and corn makes the recipe convenient without sacrificing flavor.
- This dish can be paired with toppings like shredded cheese, sour cream, or fresh cilantro if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 482 kcal
- Sugar: 6 g
- Sodium: 724 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 11 g
- Protein: 45 g
- Cholesterol: 91 mg
