Slow Cooker White Chicken and Corn Chili

Slow Cooker White Chicken and Corn Chili

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 2 cans (15 ounces each) cannellini beans (white kidney beans), drained and rinsed
  • 2 pounds boneless, skinless chicken breasts, cubed
  • 2 cans (15 ounces each) diced tomatoes
  • 1/2 cup chicken broth
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 small jalapeno peppers, seeds removed, minced
  • 1 package (16 ounces) frozen corn
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup shredded sharp cheddar cheese 

Directions

  1. Mash 1/2 cup of cannellini beans with a fork.
  2. Place mashed beans and all ingredients except cheese in a slow cooker crock and stir to combine.
  3. Cover slow cooker and cook on HIGH for 3 hours or LOW for 6 hours.
  4. Top with shredded cheddar cheese before serving.

 Serves: 12

 

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