2Â (15 oz.) cans white beans, rinsed and drained
4Â cups chicken broth
1 tablespoon vegetable oil
2Â whole bone-in chicken breasts (3 lb.)
Salt and pepper
2Â onions, chopped
4Â cloves garlic, chopped
2Â (4 oz.) cans roasted green chilies, drained
1 tablespoon ground cumin
Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.
Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more. Transfer to a plate; remove and discard skin. Drain all but 2 Tbsp. fat from skillet. Add onions and garlic; cook until softened, 5 minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken.
Cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Remove chicken, shred it and return to slow cooker. Spoon into individual bowls and serve.
3 comments
Making now! But I added tomatillos and used carnitas
instead of chicken bc I have a ton in the freezer to use up.
Perfect recipe for today! It’s snowing and super cold
here!
I just made this. Love how fast it came together. I kicked it up with paprika and cayenne. Broth would’ve made it better, no doubt. I used plain water. It’s missing something though. I may add a tomatillo because I miss the tomato flavor in a traditional chili.
reading is fundamental!
i didnt see the part about pureeing in a blender until 1/2 way through it! (i mashed them by hand).
im not sure why it turned out to be so soupy for me..took out some of the liquid before i served it..
GREAT flavour and looks like the pic (minus the sour cream), so im happy!
(the sink full of dishes is not! lol)
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