White Chili
For the cooked chicken, poach three or four skinned and boned chicken breast halves in boiling water or chicken broth, covered, for about 12 minutes or until no pink remains. Drain, cool slightly then chop.
Equipment
- 5 Quart Crockery Cooker
Ingredients
- 2 15 Oz. Cans great northern, pinto, or cannellini beans drained
- 2 1/2 Cups Chopped cooked chicken
- 1 Cup Chopped onion
- 1 1/2 Cups Chopped red, green and/or yellow pepper
- 2 Jalapeno chili peppers, stemmed and chopped
- 2 Cloves garlic, minced
- 2 Tsp Ground cumin
- 1/2 Tsp Salt
- 1/2 Tsp Dried oregano, crushed
- 3 1/2 Cups Chicken broth
- Shredded Monterey Jack Cheese (optional)
- Broken tortilla chips (optional)
Instructions
- In a 3 1/2 or 4 or 5-quart crockery cooker 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 high-heat setting for 4 to 5 hours.
- Ladle the soup into bowls. Top each serving with some cheese and tortilla c hips, if desired.