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Thursday, October 29, 2015

White Chicken Chili


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

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