Chicken Chili

Contributed By: gelibeli8
Better Homes and Gardens

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Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Vegetables
Actual Cooking Time: More than 2 hours
Number of Servings: 2
Special Features: Quick to Prepare (under 30 minutes)
Crock Pot
Nutrition Content: Low Fat
Meal Type: Lunch
Entree
Soups & Stews

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Ingredients

Nonstick cooking spray
8 ounces Skinless, boneless chicken breast halves, cut into 1-inch pieces
1 15-ounce Can white kidney beans (cannellini beans) or Great Northern beans, rinsed and drained
1-1/4 cups Reduced-sodium chicken broth
1/4 cup Chopped onion
1/3 cup Chopped green sweet pepper
1/2 A small fresh jalapeño chile pepper, seeded and finely chopped*
1/4 teaspoon Ground cumin
1/4 teaspoon Dried oregano, crushed
1/8 teaspoon Ground white pepper
1 clove Garlic, minced
2 tablespoons Chopped tomato (optional)
2 tablespoons Sliced green onion (optional)
2 tablespoons Shredded Monterey Jack cheese (1 ounce) (optional)

Preparation

1. Lightly coat an unheated medium skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Brown chicken in hot skillet; drain off fat.

2. In a 1-1/2-quart slow cooker, combine chicken, drained beans, broth, onion, sweet pepper, chile pepper, cumin, oregano, white pepper, and garlic.

3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. If no heat setting is available, cook for 4 to 5 hours.

4. If desired, sprinkle individual servings with tomato, green onion, and cheese.