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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 8 |
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White chili may be a little different from what you're used to, but it's sure to warm you up on a chilly night. Cilantro and cumin give this chili an authentic Mexican flavor. Ingredients:
1 tablespoon olive oil |
3 medium onions, chopped |
2 garlic cloves, minced |
4 cups cubed cooked chicken or turkey |
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
2 cups chicken broth |
1 can (4 ounces) chopped green chilies |
2 teaspoons ground cumin |
1/2 teaspoon dried oregano |
1/4 teaspoon cayenne pepper |
1/4 teaspoon salt |
1/4 cup minced fresh cilantro |
optional toppings: corn chips, shredded monterey jack cheese and sour cream |
Directions:
1. In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer.
2. Transfer to a 3-qt. slow cooker. Stir in chicken, beans, broth, chilies and dry seasonings.
3. Cook, covered, on low 6-8 hours or until heated through. Stir in cilantro. If desired, serve with corn chips, cheese and sour cream. Yield: 8 servings (2 quarts).
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