Recipe Book

White Chili
Submitted by Barbara Suiter on Jan 28, 2009

A chicken/bean soup to toss into the crock pot in the morning and enjoy for dinner on a chilly winter's night.

Servings:
8

Complexity:   
Easy

Total Time:
20 minutes

Ingredients:
3-15 oz cans of great northern, pinto or cannellini beans, drained;
2-1/2 cups chopped cooked or canned chicken;
1 cup chopped onion;
1-1/2 cups chopped red, green and/or yellow sweet pepper;
2 jalapenos stemmed and chopped (or canned equivalent);
2 cloves garlic, minced
2 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregano, crushed
3-1/2 cups chicken broth
Shredded Monterey Jack cheese (optional)
Broken tortilla chips (optional)

Directions:
1. In a crock pot combine all ingredients except cheese and tortilla chips.
2. Cover; cook on low heat for 8 to 10 hours or high heat for 4 to 5 hours.
3. Ladle the soup into bowls. Top each serving with some cheese and tortilla chips if desired.

Cook's Notes:
My very picky husband loved this. It's very filling and can serve as an easy main dish. Recipe courtesy of Better Homes and Gardens.