White chili chicken stew

By claudiag

Ingredients

• 1 tablespoon olive oil
• 3 medium onions, chopped
• 2 garlic cloves, minced
• 4 cups cubed cooked chicken or turkey
• 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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• 2 cups chicken broth
• 1 can (4 ounces) chopped green chilies
• 2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 cup minced fresh cilantro
• Optional toppings: corn chips, shredded Monterey Jack cheese and sour cream

Details

Adapted from tasteofhome.com

Preparation

Step 1

•In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer.
• Transfer to a 3-qt. slow cooker. Stir in chicken, beans, broth, chilies and dry seasonings.
• Cook, covered, on low 6-8 hours or until heated through. Stir in cilantro. If desired, serve with corn chips, cheese and sour cream. Yield: 8 servings (2 quarts).