White Chix Chili in a Crock Pot |
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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 6 |
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chicken chili Ingredients:
3 (15 ounce) cans cannellini beans, drained |
2 1/2 cups chopped cooked chicken |
1 cup chopped onion |
1 1/2 cups red peppers, green, and yellow |
2 jalapeno peppers, stemmed and chopped |
2 garlic cloves, 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) |
broken tortilla chips (optional) |
Directions:
1. In a CrockPot combine the drained beans, chicken, onion, sweet pepper, jalapeno peppers, garlic, cumin, salt, and oregano. Stir in chicken broth. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Ladle soup into bowls. Top each serving with some cheese and tortilla chips, if desired. Makes 8 servings.
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