WHITE CHICKEN CHILI
Panera Bread Recipe
Serves 6
3/4 pound boneless skinless chicken thighs, cut into bite-size pieces
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 small onion, chopped
1/2 green bell pepper, chopped
1 tablespoon chopped jalapeno pepper, fresh or canned
4 garlic cloves, minced
2 (15 oz.) cans white kidney or cannellini beans, rinsed and drained
2 1/2 cups chicken broth
Dust chicken with oregano, cumin, salt, and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook until chicken is browned all over, 4 to 5 minutes, stirring now and then. Add onion, bell pepper and jalapeno pepper, and cook until onion is soft, 4 minutes. Add garlic and cook 1 minute. Transfer to a 4-quart slow cooker. Puree 1 can of beans with 1 cup of broth in a small food processor or with a stick blender until relatively smooth. Add to slow cooker along with remaining beans and broth. Cover and cook on low for 3 to 3 1/2 hours. Stir before serving. Sprinkle with cheese.
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