White Bean Chicken Chili

(Courtesy of Taste of Home)

Ingredients:
3/4 lb. boneless, skinless chicken breasts, cut into 1 1/4 inch pieces
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. olive oil, divided
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
4 garlic cloves, minced
2 tsp. dried oregano
1 tsp. ground cumin
2 cans (15 oz. each) white kidney or cannellini beans, rinsed and drained, divided
2 1/2 c. chicken broth, divided
1 1/2 c. shredded cheddar cheese
Optional toppings: sliced avocado, quartered cherry tomatoes and chopped cilantro

Directions:
Toss chicken with salt and pepper.  In a large skillet, heat 1 Tbsp. oil over medium high heat; saute chicken until browned.  Transfer to a 3 quart slow cooker.

In the same skillet, heat remaining oil over medium heat; saute onion until tender.  Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes.  Add to slow cooker.

In a bowl, mash 1 c. of the beans; stir in 1/2 c. broth.  Stir bean mixture and the remaining whole beans and broth into chicken mixture.

Cook, covered, on low until chicken is tender, 3-3 1/2 hours.  Stir before serving.  Serve with cheese and toppings if desired.  

FREEZE OPTION: Freeze cooled chili in freezer container.  To use, partially thaw in refrigerator overnight.  Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

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