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Prep Time: 20 Minutes Cook Time: 600 Minutes |
Ready In: 620 Minutes Servings: 8 |
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An easy dish for a party or family gathering. Ingredients:
3 (15 ounce) cans great northern beans, drained |
2 cups shredded cooked chicken |
1 cup chopped red bell pepper |
1 cup finely chopped onion |
4 garlic cloves, minced |
1 (4 ounce) can chopped green chilies, with liquid |
1 tablespoon ground cumin |
1 teaspoon dried oregano |
1 chicken bouillon cube |
2 (14 1/2 ounce) cans low sodium chicken broth |
2 cups tortilla chips |
lime wedge |
fresh cilantro stem |
low-fat sour cream |
Directions:
1. Add the first 10 ingredients to a large slow cooker; stir to combine.
2. Cover and cook 8-10 hours on LOW (the chili should be bubbling, the ingredients have cooked down, and the liquid has thickened).
3. Crush tortilla chips to roughly 1-inch pieces and add to individual serving bowls; ladle chili on top.
4. Serve with lime wedges, cilantro, and sour cream.
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