Why hello there.
Are you ready for Thanksgiving? It's like, 3 weeks away.
We spent our weekend putting away Halloween decorations. King's haunted house was a hit!!
Is is bad that I find pure joy in watching children scream at the top of their lungs?
Since it's November I decided to dust off my crockpot and put her to good use.
If you decide to use a rotisserie chicken, this meal can be made in 30 minutes!
Slow Cooker White Bean Chicken Chili
Yield: serves 6
1 1/2 pounds boneless, skinless chicken breasts or thighs (or one rotisserie chicken)
1 tablespoon oil
1/2 cup chopped onion
2 cloves garlic, finely minced
1 poblano pepper or large green pepper, diced
32 ounces low-sodium chicken broth
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
2 cans (15-ounces each) white beans (like Great Northern), rinsed and drained
Juice of 1 lime
1/2 cup chopped fresh cilantro
Place the chicken in the bottom of a round, 5-quart slow cooker. In a large nonstick skillet, heat the oil until rippling and hot. Add the onion, garlic, and pepper and saute for 3-4 minutes. Scrape the mixture into the slow cooker.
Add the chicken broth and stir in the cumin, salt, pepper, oregano, and chili powder.
Cook on low for 6-8 hours.
Remove the chicken and shred into bite-sized pieces (or shred rotisserie into bite size pieces. Stir in the rinsed and drained beans. Cook on high for 30 minutes until beans/soup are heated through. Stir in the lime and cilantro and add salt and pepper to taste. Serve with garnishes.
Recipe adapted from: Mel's Kitchen Cafe
I'm mexican... I love all types of beans.
I pinky swear (if anyone even does that anymore), this soup will warm your soul.
I highly recommend making this for someone special.
Leave a comment and let me know what you think.