White Chicken Chili

By Sharon T

cal 422, tf 6, sat 2, carb 54, fib 13.
Reduce beans to 2 cans to lower carbs, add onion, small amt of cumin and some chili powder.

Ingredients

• 3 15 ounce cans Great Northern, pinto, or cannellini (white kidney) beans, rinsed and drained
• 2 1/2 cups chopped cooked chicken
• 1 1/2 cups chopped red, green, and/or yellow sweet peppers (2 medium)
• 1 cup chopped onion (1 large)
• 2 fresh jalapeno chile peppers, seeded and chopped
• 2 teaspoons ground cumin
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano, crushed
• 3 1/2 cups chicken broth
• Shredded Monterey Jack cheese (optional)
• Broken tortilla chips (optional)

Preparation

Step 1

In a 3-1/2- or 4-quart slow cooker combine drained beans, chicken, sweet peppers, onion, jalapeno peppers, cumin, garlic, salt, and oregano. Pour broth over mixture in cooker.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

If desired, top each serving with cheese and/or tortilla chips.