Despite the fact that our house sounds like the brass section of a symphony after cooking this chili, we make White Bean Chicken Chili at least once every few months. There's no denying this recipe is far healthier than ground beef versions. With heart healthy beans, very little fat, and tons of lean protein and fiber, you can't lose. And the cost to make it is around 5 bucks for a huge crockpot. Have I sold you yet?
If you want to make your life really easy, double the peppers, onion, and spices blend and freeze half for a later date. And don't let the amount of peppers scare you, this recipe is pretty mild.
1.5 lb dried great northern beans
1 lb chicken breasts
6 c. chicken broth
3 jalapenos
2 large poblano peppers
2 large anaheim chilis
2 medium onions
5 cloves garlic
1 tbsp cumin
1 ½ tsp. coriander (add more to taste)
salt and fresh ground pepper to taste
3 tbsp. lime juice
¼ c. cilantro (minced)
4 green onions (sliced)
1 fresh jalapeno, minced
Overnight: In a crockpot cook frozen chicken breasts in 1 ½ c. chicken stock, a shake of dried onion flakes and dried minced garlic. Cook on low until tender and easy to shred. (You can also pan fry the breasts, but cooking them in the crockpot adds a lot of flavor).
Pour beans into a large stock pot filled with cold water. Make sure the pot is large enough to hold double the height of the dried beans. Let soak over night.
In the morning: drain the beans and refill with fresh water and 1 tbsp. salt. Boil on medium-high heat for 1 hour, adding water as needed.
Meanwhile, finely dice the jalapenos, poblano peppers, Anaheim peppers, onions, and garlic. Using a food processor cuts the time. Sauté in 1 tsp. olive oil until soft. Use don’t need much olive oil (if any) to soften the peppers. The liquid in them keeps them from sticking. Add coriander and cumin and cook until fragrant.
In a blender, puree 1 cup of the softened beans, 1 cup of the pepper mix, and 1 c. of broth.
In the crockpot, add the beans, sautéed peppers, pureed mix, and chicken broth. Cook on low all day.
Thirty minutes before you’re ready to eat, stir in the shredded chicken. Cook until heated through.
When you’re ready to eat, blend in the lime juice, cilantro, green onions, and fresh jalapeno.
Top with sour cream, sharp cheddar cheese or tortilla chips.
