Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1 (4 ounce) can diced jalapeno peppers
- 1 (4 ounce) can chopped green chile peppers
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground cayenne pepper
- 2 (14.5 ounce) cans chicken broth
- 3 cups chopped cooked chicken breast
- 3 (15 ounce) cans white beans
- 1 cup shredded Monterey Jack cheese
I leave out the jalapenos and it's just spicy enough :)
Directions
- Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
- Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.
5 comments:
oh, one more thing: I don't use vegetable oil, i just use olive oil. I throw all the ingredients in the crock pot and voila :)
Yippee! Thanks, Shanna! I was at the store yesterday and was buying some things for black bean chili...but wanted to buy the stuff to have this too. Now I can. It really was so good!
How long did you put it in the crock pot? And did you do it on the highest setting in the crock pot?
I like white bean chili. Thanks for the recipe.
It's ready in 4 hours on high.
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