White Chicken Chili
I just received a slow cooker cookbook for my birthday, and gave a recipe from the book a go this evening. The book is Pillsbury's Fast Slow Cooker Cookbook. Fast prep, normal cooking times. This chili sounded good, and it turned out amaaaaaazing. My husband said it was like eating chicken nachos in a bowl.
1 lb boneless skinless chicken thighs, cut into strips. (may substitute breasts)
1 c dried great northern beans, rinsed and sorted.
1 medium onion, chopped (1/2 c)
1 clove garlic, chopped
2 tsp dried oregano
1/2 tsp salt
1 can (10 3/4 oz) condensed cream of chicken soup
5 c water
1 tsp ground cumin
1/2 tsp red pepper sauce (I used La Victoria hot)
1 can (4.5 oz) diced green chiles
Sour cream, diced avocado and corn chips for garnish.
Mix chicken, beans, onion, garlic, oregano, salt, soup and water in 3 1/2 to 4 quart slow cooker.
Cover, and cook on low for 9-10 hours. (I got a late start on mine, and was home, so did low for the first 5 hours, then high for the last 2, and it worked great)
Just before serving, stir in cumin, pepper sauce and chiles. Serve with garnishes.
According to the book, the nutritional information is as follows: 1 serving (1 1/2 cup) 290 calories, 10 g total fat (Saturated 3g, Trans 0g) 50mg cholesterol, 700mg sodium, 27g total carbohydrates (6g dietary fiber).
Can probably cut that even more with using chicken breast instead of thighs, and omitting the salt, since the condensed soup has it already. I've been trying to think of a substitute for the soup, so if anyone can help with that, that'd be great!
1 lb boneless skinless chicken thighs, cut into strips. (may substitute breasts)
1 c dried great northern beans, rinsed and sorted.
1 medium onion, chopped (1/2 c)
1 clove garlic, chopped
2 tsp dried oregano
1/2 tsp salt
1 can (10 3/4 oz) condensed cream of chicken soup
5 c water
1 tsp ground cumin
1/2 tsp red pepper sauce (I used La Victoria hot)
1 can (4.5 oz) diced green chiles
Sour cream, diced avocado and corn chips for garnish.
Mix chicken, beans, onion, garlic, oregano, salt, soup and water in 3 1/2 to 4 quart slow cooker.
Cover, and cook on low for 9-10 hours. (I got a late start on mine, and was home, so did low for the first 5 hours, then high for the last 2, and it worked great)
Just before serving, stir in cumin, pepper sauce and chiles. Serve with garnishes.
According to the book, the nutritional information is as follows: 1 serving (1 1/2 cup) 290 calories, 10 g total fat (Saturated 3g, Trans 0g) 50mg cholesterol, 700mg sodium, 27g total carbohydrates (6g dietary fiber).
Can probably cut that even more with using chicken breast instead of thighs, and omitting the salt, since the condensed soup has it already. I've been trying to think of a substitute for the soup, so if anyone can help with that, that'd be great!