White Bean and Chicken Chilli
2 15-oz cans white beans rinsed and drained
4 cups chicken broth
1 tbsp olive oil
2 whole (bone-in) chicken breasts (about 3 lbs)
2 onions chopped
4 cloves garlic, chopped
2 4-oz cans roasted green chillies, drained
1 tbsp ground cumin
Place beans and broth in a slow cooker. Cover and cook on high until beans are tender, 2 hours.
Warm oil in skillet over medium high heat, sprinkle chicken with spices. Place chicken skin side down in skillet cook until brown about 4 minutes. Turn and cook for 2 mins more. Transfer to a plate; remove and discard skin. Drain all but 2 tbsp fat from skillet. Add onions and garlic, sauté until softened about 5 mins. Add onion mixture, chillies, 1 cup of water and cumin to slow cooker. Stir; and add chicken.
Cook on low for 6 hours, stirring twice. Remove 1 cup of beans plus ½ cup of liquid from cooker. Puree in blender; return to cooker. Remove chicken, shred meat and return to cooker.
Tip: you can use other types of beans, try it with black or navy beans or even a mixture.