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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