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Recipe By: Jaredwaugh
Southwestern White Chicken Chili
Ingredients
- 1 cup chopped onion
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano, crushed
- ¼ teaspoon ground red pepper
- 3 15½-ounce cans Great Northern beans, drained and rinsed
- 2 4-ounce cans diced green chile peppers
- 4 cups chicken broth or reduced-sodium chicken broth
- 3 cups chopped cooked chicken
- 2 cups shredded Monterey Jack cheese (8 ounces)
- Dairy sour cream (optional)
- Canned diced green chile peppers (optional)
Directions
- 1 - In a 3½- to 6-quart slow cooker place the onion, garlic, cumin, oregano, red pepper, beans, 2 cans chile peppers, broth, and cooked chicken. Stir to combine.
- 2 - Cover and cook on low heat setting for 7 to 8 hours or on high-heat setting for 3½ to 4 hours. Stir in the cheese until melted.
- 3 - Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle with additional chile peppers.
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