This is a great hearty meal, with a spicy kick to the classic white chili recipe.
3 cups cooked Chicken, chopped
3 (15 1/2 oz.) cans Great Northern Beans, drained and rinsed
4 Garlic Cloves, minced
1 cup Onion, chopped
2 tsp. Ground Cumin
1 tsp. Dried Oregano, crushed
1/4 tsp. Ground Red Pepper
2 (4 oz.) cans Green Chile Peppers, diced
4 cups Chicken broth
2 cups shredded Monterey Jack cheese (8 oz.)
Dairy sour cream (optional)
In a 6 quart slow cooker place the cooked chicken, beans, garlic, onion, cumin, oregano, red pepper, chile peppers, and broth. Stirring when you combine.
Cover and let cook. Add in the cheese until it’s melted after the 7 or 3 1/2 hours.
Add sour cream as a topping or more chile peppers.
Prep time: 20 minutes
Cook time: Low 7 hours/High 3 1/2 hours
Yield: 8 Servings