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)

1. 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.
2. 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)