Ingredients
3 15 ounce cans Great Northern, pinto, or cannellini (white kidney) beans, rinsed and drained
2 1/2 cups chopped cooked chicken
1 1/2 cups chopped red, green, and/or yellow sweet peppers (2 medium)
1 cup chopped onion (1 large)
2 fresh jalapeno chile peppers, seeded and chopped
2 teaspoons ground cumin
2 cloves garlic, minced
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
In a 3-1/2- or 4-quart slow cooker combine drained beans, chicken, sweet peppers, onion, jalapeno peppers, cumin, garlic, salt, and oregano. Pour broth over mixture in cooker.
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 cheese and/or tortilla chips.
Source:BHG
3 15 ounce cans Great Northern, pinto, or cannellini (white kidney) beans, rinsed and drained
2 1/2 cups chopped cooked chicken
1 1/2 cups chopped red, green, and/or yellow sweet peppers (2 medium)
1 cup chopped onion (1 large)
2 fresh jalapeno chile peppers, seeded and chopped
2 teaspoons ground cumin
2 cloves garlic, minced
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
In a 3-1/2- or 4-quart slow cooker combine drained beans, chicken, sweet peppers, onion, jalapeno peppers, cumin, garlic, salt, and oregano. Pour broth over mixture in cooker.
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 cheese and/or tortilla chips.
Source:BHG