Monday, November 19, 2012

White Bean and Chicken Chili - slow cooker recipe

Adapted from ATK's Slow Cooker Revolution and a recipe I swiped from I's.

1 container low-sodium chx broth
1 can hominy, drained and rinsed or 2 C fire roasted frozen corn (no need to thaw)
2 T veg oil
2 onions, small dice
3 large bell peppers, medium dice
4 jalapeno chiles, stemmed, seeded and minced OR 2 chiles in adobo, minced
6 garlic cloves, minced
4 t ground cumin
2 t ground coriander
1 t smoked paprika
1/2 t cayenne
3 15 oz cans cannellini or Great Northern beans, drained and rinsed
3 lbs bone-in chx thighs, skin removed and trimmed (I used 2 large breasts and 6 drumsticks because that's what was in my freezer)
potato flakes for thickening soup, optional

In a microwave safe bowl add oil, onions, spices and jalapenos/chiles in adobo and microwave on high for 4 min then stir.  Microwave another 3 min and add to slow cooker along with broth, bell peppers and beans.  Season chx with S&P and nestle into slow cooker.  Cover and cook until chx is tender, 4-6 hrs on low.

Transfer chx to cutting board and allow to cool slightly.  Using an immersion blender or potato masher, blend/mash stew a bit to release starch from beans.  Avoid blending until all veg is pureed.  Add corn and potato flakes if needed.  Shred chx and return to soup.  Allow to sit 5 min, season with S&P if needed and serve with cilantro, avocado and lime wedges.  Would be very tasty with rice or tortilla chips on the side.

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