White Bean Chicken Chili

• 3 Tablespoons Olive Oil
• 2 whole Medium Onions, Finely Chopped
• 1 whole Red Bell Pepper, Seeded And Finely Chopped
• 1 whole Green Bell Pepper, Seeded And Finely Chopped
• 4 pieces Chipotle Chiles In Adobo, Finely Chopped
• 1 teaspoon Ground Cumin
• 1 teaspoon Dried Oregano
• 8 cups Chicken Broth
• 4 whole 6-inch Corn Tortillas, Cut Or Torn In Small Pieces
• 2 cans 15-16oz Small White Beans, Drained And Rinsed
• 3 cups Cooked Chicken Or Turkey, Shredded Or Cut In Bite Size Pieces
• 1 package 10-12oz Frozen Corn, Defrosted
• 1/2 cups Finely Chopped Fresh Cilantro
• 2 cups Finely Shredded Mild Cheddar Or Monterey Jack Cheese For Garnish
• 2 cups Sour Cream For Garnish

1. Heat the oil in a large skillet over medium-high heat.
2. Add the onions, bell peppers, chiles, cumin and oregano.
3. Saute until the vegetables are softened, about 5-7 minutes.
4. Transfer the contents of the skillet to the insert of a 5-7 quart slow cooker.
5. Add the broth, tortillas, beans, chicken and corn.
6. Cover the slow cooker and cook on low for 8-10 hours or high for 4-5 hours until the chili is thick and the beans and veggies are tender.
7. Stir in the cilantro.
8. Serve each bowl garnished with cheese and sour cream.
9. Enjoy!

olive oil, onions, red bell pepper, green bell pepper, chiles, ground cumin, oregano, chicken broth, white beans, chicken, fresh cilantro, sour cream

Taken from tastykitchen.com/recipes/main-courses/white-bean-chicken-chili-2/ (may not work)