White Bean Chicken Chili

• 3/4 pound boneless skinless chicken breasts, cut into 1-1/4-inch pieces
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil, divided
• 1 medium onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 4 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 2 cans (15 ounces each) cannellini beans, rinsed and drained, divided
• 2-1/2 cups chicken broth, divided
• 1-1/2 cups shredded cheddar cheese
• Optional toppings: sliced avocado, quartered cherry tomatoes and chopped cilantro

1. Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker.
2. In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker.
3. In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture.
4. Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired.
5. Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

chicken breasts, salt, pepper, olive oil, onion, pepper, garlic, oregano, ground cumin, cannellini beans, chicken broth, cheddar cheese, toppings

Taken from www.tasteofhome.com/recipes/white-bean-chicken-chili/ (may not work)