White Chicken Chili

Makes 6 servings

Leah Hoover

ingredients

3 15- to 15-1/2 ounce cans Great Northern, pinto, or cannellini (white kidney) beans, rinsed and drained
2 -1/2 cups chopped cooked chicken
1 cup chopped onion (1 large)
1 1/2 cups chopped red, green, and/or yellow sweet pepper (2 medium)
2 fresh jalapeño chile peppers, seeded and chopped (see tip, page XX)
2 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano, crushed
3 1/2 cups chicken broth
Shredded Monterey Jack cheese (optional) (didn’t use this or the chips but probably really good!)
Broken tortilla chips (optional)

1
1. In a 3-1/2- or 4-quart slow cooker stir together the drained beans, chicken, onion, sweet pepper, jalapeño pepper, garlic, cumin, salt, and oregano. Stir in chicken broth.
2
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If desired, top each serving with shredded cheese and broken tortilla chips. Makes 6 servings.

Source: Esther Lunstrum