Thursday, October 29, 2015

White Chicken Chili

What you need and what to do:
3-15 ounce cans Great Northern beans, rinsed and drained
cups chopped cooked chicken
cups chopped red peppers (2 medium)
cup chopped onion (1 large)
fresh jalapeño chile peppers, seeded and finely chopped
1 TBLS ground cumin
cloves garlic, minced
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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