March 26, 2004, Newsletter Issue #170: Crockpot Recipes
Tip of the Week
White Chili
3 (15 ounce) cans great northern beans, drained
2-1/2 cups chopped cooked chicken
1 cup chopped onion
1-1/2 cups chopped red, green or yellow bell pepper
2 jalapeno peppers, stemmed, seeded and chopped
2 garlic cloves, minced
2 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregano, crushed
3-1/2 cups chicken broth
shredded cheddar cheese, salsa & sour cream for garnish
Combine the drained beans, chicken, onion, sweet pepper, jalapeno pepper, garlic, cumin, salt and oregano in the crock pot. Stir in chicken broth. Cover; cook on low for 8 to 10 hours. Ladle the soup into bowls. Top each serving with cheese, salsa and sour cream if desired.
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