A few minutes in the morning and away you go! Come home to the aroma of fragrant cooked chilli and it is ready to serve! I love to serve this with tortilla chips. This white chicken chili is stocked with tasty, fresh ingredients sure to keep yourself and family/friends coming back for more. Better yet, the slow cooker makes this white chicken chili recipe even easier - just set it and forget it! The white chicken makes for a great substitute to the usual ground beef and ground turkey recipes.
|1 tbsp||Olive or vegetable oil|
|1 lb||Maple Leaf Prime Naturally® Minced Extra Lean Chicken|
|2 can||White kidney beans|
|1||Jalapeno pepper, seeded and minced|
|1||Red pepper, diced|
|4||Cloves garlic, minced|
|1 tsp||Chili powder|
|3 cups||Reduced sodium chicken broth|
|Lime wedges for serving|
|Chopped cilantro for serving|
|Salt and pepper|
HEAT oil in a large skillet over medium-high. Add chicken and cook, breaking apart with a wooden spoon for about 10 minutes or until golden brown. Season to taste with salt and pepper. Transfer to a slow cooker.
DRAIN and rinse kidney beans. Transfer to a small bowl and mash with a potato masher until chunky. Add to the slow cooker along with all of the remaining ingredients except lime and cilantro.
COOK on low for 6-8 hours or on high for 3-4 hours. Adjust seasoning as you wish and serve with fresh lime wedges and cilantro sprinkled over top.
Substitute Maple Leaf Prime Naturally® Extra Lean Minced Turkey for Chicken.
Serve with tortilla chips for dipping. Add hot sauce for an extra kick.
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