Slow-Cooked White Bean Chili

• 3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 3 cups cubed cooked chicken breast
• 1 jar (15 ounces) Alfredo sauce
• 2 cups chicken broth
• 1-1/2 cups frozen gold and white corn (about 8 ounces), thawed
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded pepper jack cheese
• 1 cup sour cream
• 1 small sweet yellow pepper, chopped
• 1 small onion, chopped
• 1 to 2 cans (4 ounces each) chopped green chilies
• 3 garlic cloves, minced
• 3 teaspoons ground cumin
• 1-1/2 teaspoons white pepper
• 1 to 1-1/2 teaspoons cayenne pepper
• Salsa verde and chopped fresh cilantro, optional

1. In a 5- or 6-qt. slow cooker, combine all ingredients except salsa and cilantro. Cook, covered, on low until vegetables are tender and flavors are blended, 3-4 hours, stirring once. If desired, serve with salsa and cilantro.

beans, chicken breast, alfredo sauce, chicken broth, gold, shredded monterey jack cheese, pepper, sour cream, sweet yellow pepper, onion, green chilies, garlic, ground cumin, white pepper, cayenne pepper, salsa

Taken from www.tasteofhome.com/recipes/slow-cooked-white-bean-chili/ (may not work)