Post by Chris in NM on Feb 23, 2008 11:25:47 GMT -6
Spicy Southwestern White Bean & Chicken Chili T & T
1 1/2 pounds boneless skinless chicken breasts, cut in 1/2-inch cubes
1 large chopped onion
1/4 tsp. Ground Cumin
1 teaspoon McCormick® Spice Blends Sante Fe Seasoning
1/4 teaspoon dried oregano
1/4 teaspoon Chili Powder
1/4 teaspoon Ground Red Pepper – I used 1 small shake
2 cans (19 ounces) white beans, drained
2 cans (4 1/2 ounces) chopped green chiles, drained
4 cups chicken broth
Assorted toppings such as sour cream, sliced green onions, sliced jalapeno peppers and chopped tomatoes (optional)
Boil chicken breasts till opaque. Cool slightly, then cut into ½” cubes. Add to crockpot. Stir in spices and remaining ingredients until well blended. Cook on high for 4 hours, then low for 3 – 4 hours. Serve with assorted toppings, if desired.
1 1/2 pounds boneless skinless chicken breasts, cut in 1/2-inch cubes
1 large chopped onion
1/4 tsp. Ground Cumin
1 teaspoon McCormick® Spice Blends Sante Fe Seasoning
1/4 teaspoon dried oregano
1/4 teaspoon Chili Powder
1/4 teaspoon Ground Red Pepper – I used 1 small shake
2 cans (19 ounces) white beans, drained
2 cans (4 1/2 ounces) chopped green chiles, drained
4 cups chicken broth
Assorted toppings such as sour cream, sliced green onions, sliced jalapeno peppers and chopped tomatoes (optional)
Boil chicken breasts till opaque. Cool slightly, then cut into ½” cubes. Add to crockpot. Stir in spices and remaining ingredients until well blended. Cook on high for 4 hours, then low for 3 – 4 hours. Serve with assorted toppings, if desired.