What you need and what to do:
3-15 ounce cans Great Northern beans, rinsed and drained
2-1/2 cups chopped cooked chicken
1-1/2 cups chopped red peppers (2 medium)
1 cup chopped onion (1 large)
2 fresh jalapeño chile peppers, seeded and finely chopped
1 TBLS ground cumin
2 cloves garlic, minced
1 teaspoon salt, more to taste at serving
2 tsp dried oregano, crushed
3 1/2 cups chicken broth
Shredded Monterey Jack cheese (optional)
Broken tortilla chips (optional), or a fresh served tortilla
In a 3-1/2- or 4-quart slow cooker combine drained beans, cooked chicken, sweet peppers, onion, jalapeño peppers, cumin, garlic, salt, and oregano. Pour broth over mixture in cooker. Cover and cook on low-heat setting for 4-5 hours or on high-heat setting for 3-4 hours. Your crock pot may differ, it's done when the peppers and the onion are cooked.
Top each serving with cheese and/or tortilla chips or a fresh tortilla on the side.
Adapted from Better Homes and Gardens