Recipe by Sweet Diva MJ
This satisfying slow-simmered chili features chicken, two kinds of beans and crunchy corn. It's quick, easy and tastes great. My DD especially enjoys it - she practically licks her bowl clean. Before serving, I like to take about 1/2 - 3/4 cup of the beans from the soup and puree them in a blender with a little of the broth. Then stir back into the soup for a thicker chili. I often serve it with South of the Border Sandwiches.
- 3⁄4 lb boneless skinless chicken breast, cubed
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
- 1 1⁄2 cups water
- 1 (15 ounce) can white kidney beans or 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 (11 ounce) can whole kernel corn
- white corn, drained or 1 1⁄4 cups frozen corn
- 1 (4 ounce) can green chilies, chopped
- 1 -2 teaspoon chicken bouillon granule
- 1 1⁄2 teaspoons ground cumin
Directions See How It's Made
- In a large skillet, saute chicken, onion and garlic in oil until onion is tender. Transfer to a 3-qt. slow cooker.
- Stir in the remaining ingredients.
- Cover and cook on low for 7-8 hours or until chicken juices run clear and flavors are blended.
- Yield: 8 servings (2 quarts).