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White Bean Chicken Chili
Rachel Kim

White Bean Chicken Chili

Two kinds of white beans thicken this green chile chicken chili without cream cheese or a flour slurry. Mashing one cup of beans before cooking builds body while leaving the rest intact. Lime juice and Monterey Jack finish a mild bowl that can handle extra jalapeño at the table.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 cans 15 oz each cannellini or Great Northern beans, drained and rinsed
  • 2 lbs boneless skinless chicken breasts
  • 1 medium yellow onion chopped
  • 2 cans 4 oz each diced green chiles
  • 1 jalapeño seeded and minced
  • 4 cups low-sodium chicken broth
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 1/2 tsp kosher salt
  • 1 cup frozen corn
  • 2 tbsp fresh lime juice
  • 1 1/2 cups shredded Monterey Jack cheese

Method
 

  1. Mash 1 cup of the drained beans with a fork and put them in a 6-quart slow cooker with the whole beans.
  2. Add the chicken, onion, green chiles, jalapeño, broth, cumin, oregano and salt.
  3. Cover and cook on low until the chicken reaches 165°F, 4 to 4 1/2 hours.
  4. Move the chicken to a bowl, shred it and return it to the chili with the frozen corn.
  5. Cook on high until the corn is hot and the chili has thickened, 15 minutes.
  6. Stir in the lime juice and serve with Monterey Jack melted over each bowl.