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Location: Texas, United States

Thursday, September 21, 2006

Slow-Cooker White Chili

3 cans Great Northern beans, drained
2 cups shredded cooked chicken (we used half a rotisserie)
1 cup chopped red bell pepper (optional)
1 cup finely chopped onion
4 cloves garlic, sliced
1 can (4 oz) chopped green chiles, with liquid
1 Tbsp ground cumin
2 tsp dried oregano
½ tsp salt or 1 chicken bouillon cube
2 can (14.5 oz each) low sodium chicken broth
2 cups tortilla chips
Lime wedges, fresh cilantro sprigs, and reduced fat sour cream, for serving. We also garnished w/ shredded cheese.

Place beans, chicken, bell pepper, onion, garlic, chiles, cumin, oregano, salt, and broth in a 4 ½ to 6-quart slow cooker. Stir to combine. Cover the cooker and cook the chili until bubbling, the ingredients have cooked down, and the liquid has thickened. This should take 4-5 hours on high, or 8-10 hours on low. Tortilla chips can be crushed, added to chili, and stirred till they soften, or used as a garnish. Spoon chili into bowls and serve with lime wedges, cilantro, and sour cream on the side.

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