White Bean Chicken Chili

I always love this in the fall, and I add lots of extra cilantro. Recipe courtesy of Taste of Home.

• Ready In: 4 hrs
• Serves: 6

Ingredients

• 3⁄4 lb chicken breast (boneless, skinless, cubed)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  tablespoons olive oil
• 1  medium onion, chopped
• 4  garlic cloves, minced
• 1  jalapeno pepper, seeded and chopped
• 2  teaspoons dried oregano
• 1  teaspoon ground cumin
• 30  ounces white beans or 30  ounces kidney beans or 30  ounces cannellini beans, rinsed and drained and divided
• 3  cups chicken broth, divided
• 1 1⁄2 cups cheddar cheese, shredded
•  sour cream
•  fresh cilantro

Directions

1. Sprinkle chicken with salt and pepper.
2. In a large skillet over medium heat, cook chicken in oil for 2 minutes.
3. Stir in the onion, garlic, and jalapeno and cook 2 minutes longer.
4. Sprinkle with oregano and cumin and cook 1 minute longer or until chicken is browned and vegetables are tender.
5. Transfer to a 3 quart slow cooker.
6. In a small bowl, mash 1 cup of beans.
7. Add 1/2 cup broth and stir until blended.
8. Add to the slow cooker with the remaining beans and broth.
9. Cover and cook on low for 3 to 3 1/2 hours or until chicken juices run clear.
10. Stir before serving.
11. Sprinkle with cheese.
12. Garnish with sour cream and cilantro if desired.