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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 8 |
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A delicious take on regular chili, this one is made with white beans and chicken in a chicken broth base. Serve with tortilla chips and topped with shredded Monterrey Jack cheese. My friends ask for it as soon as the weather cools off. Perfect for a cold fall day. Ingredients:
3 (15 ounce) cans great northern beans |
1 red pepper, chopped |
1 green pepper, chopped |
1 medium onion, chopped |
1 (4 ounce) can green chilies |
2 garlic cloves, minced |
1 teaspoon oregano |
2 teaspoons cumin |
1/2 teaspoon sea salt |
2 1/2 cups chicken, cooked and diced |
3 1/2 cups chicken broth |
jalapeno sauce, to taste |
Directions:
1. Poach 3-4 skinned and boned chicken breast halves in boiling water or broth. Cover and cook over medium heat for approximately 12 minutes or until done. Drain, cool and dice.
2. Add all ingredients to a crock-pot and cook 4-8 hours.
3. Top with shredded Monterrey Jack cheese and serve with tortilla chips instead of crackers.
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