Panera Bread Chicken Chili Recipe

Chicken Chili Bread Bowl 002
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 jalapeño pepper, fresh or canned
  • 4 garlic cloves, minced
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • 2 1/2 cups reduced-sodium chicken broth
  • 1 1/2 cups (6 ounces) shredded reduced-fat pepper jack cheese


Step 1.

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 jalapeño pepper, and cook until onion is soft, 4 minutes. Add garlic and cook 1 minute. Transfer to a 4-quart slow cooker.

Step 2.

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.

Step 3.

Stir before serving. Sprinkle with cheese.

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