Southwestern White Chili
- 1 cup chopped onion
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano, crushed
- 1/4 teaspoon ground red pepper (omit if using Pepper Jack cheese)
- Three 15 1/2 -ounce cans small white beans, drained and rinsed
- Two 4-ounce cans diced green chile peppers
- 4 cups chicken broth
- 3 cups chopped cooked chicken
- 2 cups (8 ounces) shredded Monterey Jack cheese (I usually use Pepper Jack cheese)
- In a 3 1/2 to 6 quart slow cooker place the onion, garlic, cumin, oregano, red pepper, beans, chile peppers, and broth. Stir to combine.
- Cover and cook on low heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Stir in cheese and chicken.
onion, garlic, ground cumin, oregano, ground red pepper, three, green chile peppers, chicken broth, chicken, shredded monterey jack cheese
Taken from www.epicurious.com/recipes/member/views/southwestern-white-chili-50034780 (may not work)