This one is NOT for the crockpot but we liked it more than the last one we tried.

 

White Chili

Ingredients:

• 1 pound Great Northern white beans (or 4 cans of white beans)
• 2 pounds boneless, skinless chicken breast  (I used leftover turkey and chicken and guesstimated the amount)
• 1 large onion, chopped
• 2 4oz. cans of mild chopped green chilies
• 4 garlic cloves, minced
• 2 Tbsp. olive oil
• 6 cups fat-free chicken broth
• 2 Tbsp. ground cumin
• 2 tsp. dried oregano, crushed
• 1/4 tsp. cayenne pepper
• 1/4 tsp. ground cloves
• 3 cups shredded Monterey Jack cheese
• Sour cream
• Salsa

– Soak beans in cold water overnight.

РIn large pot, heat 1 Tbsp. olive oil over medium heat and saut̩ onions until translucent. Stir in garlic, chilies, cumin, oregano, cayenne pepper, and cloves and cook an additional 2-3 minutes.

– Drain beans and add to pot with chicken stock. Bring to boil and reduce heat. Simmer about 2 hours until beans are tender, stirring occasionally.

– While beans are cooking, saute chicken breast in 1 Tbsp. olive oil. Let cool, then cube.

– After 2 hours, add chicken and 1 cup of cheese to chili and stir until cheese melts. Season with salt and pepper.

– Serve with extra Monterey Jack, sour cream, salsa as toppings.