Saturday, January 24, 2015

Slow-Cooker White Bean Chicken Chili Verde

Last weekend I shared a recipe (Slow-Cooker Santa Fe Chicken) from my newly acquired copy of The Skinnytaste Cookbook. This week I bring you another slow-cooker recipe from the same cookbook. It was was even better than last week's soup! I think I'm on a roll here! I love Gina Homolka's gorgeous cookbook, which is full of beautiful photographs of most of her recipes. The ingredients are items I would normally stock in my pantry, and the directions are uncomplicated and, so far, quick & easy. This is my kind of cookbook!

So here's the soup/chili. Doesn't it look delicious?! My house smelled so good when I came home from work. Even better, there wasn't much left to do other than grate a little bit of cheese, slice an avocado and crack open a Shiner. I made a simple cheese quesadilla to serve on the side, but a green salad would be good (and healthier), too.

Slow-Cooker White Bean Chicken Chili Verde
from The Skinnytaste Cookbook

1 tsp. olive oil
1 small onion, chopped
1 cup chopped cubanelle pepper
3 medium tomatillos, chopped
3 garlic cloves, minced
2 3/4 tsp. ground cumin
2 (15.5-oz.) cans Great Northern or navy beans, rinsed and drained
1 (7-oz.) can fire-roasted chopped green chiles
1/4 cup chopped jalapeno pepper, fresh or pickled (remove seeds if you prefer mild heat)
2 1/2 cups Swanson 33% less sodium chicken broth
1 1/2 lbs. boneless, skinless chicken breasts
1/4 cup chopped fresh cilantro
1 tsp. dried oregano
1/4 teaspoon chili powder
2 bay leaves
1/4 tsp. kosher salt
1/4 cup finely chopped scallions or red onion, for garnish

Heat a medium nonstick skillet over medium heat. Add the oil, then the onions and cubanelle pepper. Cook, stirring, until golden and soft, about 5 minutes. Add the tomatillos, garlic, and 2 1/2 teaspoons of the cumin and cook for 2 more minutes. Transfer the mixture to the slow-cooker and add the beans, green chiles, jalapeno, chicken broth, chicken breasts, cilantro, oregano, chili powder and bay leaves.

Cover and cook on low for 8 hours or high for 4 hours. Remove chicken from the broth, shred with 2 forks, and return to the slow-cooker.

Season with the salt and the remaining 1/4 teaspoon cumin, or to taste, and discard the bay leaves. To serve, ladle the chili into soup bowls and top with the scallions.

Yield: 6 servings

My Notes:

I cheated. I had a 16 oz. jar of La Victoria Thick 'n Chunky Medium Salsa Verde in my pantry and after reviewing list of ingredients on the label, I knew it would be an easy substitution for the onion, cubanelle pepper, tomatillos, garlic, fire-roasted green chiles and jalapeno. It was definitely a time-saver to skip all that chopping and the soup turned out with just enough heat that I knew I hadn't compromised the recipe for our taste buds.

I skipped the additional cumin and kosher salt in the last step and didn't notice the lack of seasoning. 

As pictured, I topped my soup with sliced avocado, a few sprigs of cilantro, grated Colby-Jack cheese and a few tortilla chips. Light sour cream would also be a good addition.

According to the author, this freezes well. We wouldn't know. We had it for dinner and again for lunch the next day. There's very little left to freeze.

Recipe courtesy of The Skinnytaste Cookbook

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