Sunday, September 28, 2008

White Chili

This is a great way to use up leftover chicken from a roast in the slow cooker.

1 c onion, chopped
2 tsp ground cumin
1 tsp garlic powder
1 tsp dried oregano
3 15 1/2 oz cans Great Northern beans, drained and rinsed
2 4 oz cans diced green chilis
4 c chicken broth (you can make this from your roast chicken or use boxed/canned)
3 c chopped, cooked chicken
2 c shredded Monterey Jack cheese (8 oz)
sour cream (optional)

In a 3 1/2 to 6-Qt slow cooker place onion, garlic, cumin oregano, green chilis, broth and cooked chicken. Stir to combine. Cover and cook on low heat setting for 7-8 hours (or high heat for 3 1/2 to 4 hours). Stir in cheese until melted. Top individual bowls with sour cream, if desired.


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1 comment:

TSannie said...

One of my very favorites.