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Soups -
Slow Cooker White Chili
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| INGREDIENTS |
- 5 cups chopped, cooked chicken
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3 (15-ounce) cans Great Northern beans, drained
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1 (32-ounce) box chicken broth
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1 (16-ounce) jar mild salsa
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1 (8-ounce) package Monterey Jack cheese with peppers, cubed
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2 teaspoons ground cumin
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Garnishes, if desired:
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Shredded Cheddar cheese
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Sour cream
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Chopped jalapeños
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Corn chips
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| INSTRUCTIONS |
In a 6-quart electric slow cooker, combine chicken, beans, broth, salsa, cheese, and cumin. Cover and cook on high for 3 hours, stirring occasionally. Reduce heat to low; simmer 2 hours, stirring occasionally.
Garnish with Cheddar cheese, sour cream, and jalapeños, if desired. Serve with corn chips. |
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