White Bean And Chicken Chili

• 1 tablespoon vegetable oil
• 2 whole bone-in chicken breasts (about 3 lb.)
• Salt and pepper
• 2 onions, chopped
• 4 cloves garlic, chopped
• 2 4-oz. cans roasted green chilies, drained
• 1 tablespoon ground cumin
• 2 15-oz. cans white beans, rinsed and drained
• 4 cups low-sodium chicken broth

1. Warm oil in a skillet over medium-high heat. Sprinkle chicken with salt and pepper, and place skin side down in skillet. Cook 6 minutes, turning once. Transfer to a plate; remove skin. Drain all but 2 Tbsp. fat from pan. Saute onions and garlic for 5 minutes. Stir onion mixture, chilies, 1 cup water, cumin, chicken, beans and broth into slow cooker.
2. Cover and cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Shred chicken and return to slow cooker. Serve hot.

vegetable oil, salt, onions, garlic, green chilies, ground cumin, white beans, lowsodium

Taken from www.myrecipes.com/recipe/white-bean-chicken-chili-0 (may not work)