Saturday, October 4, 2008
White Chili in the Crock Pot
Drain, rinse and add to crock pot 1 can of cannellini beans, 1 can pinto beans and 1 can black-eyed peas.
Chop up and add two cooked chicken breasts, half a large white onion, one seeded green, red, or yellow pepper and one or two seeded jalapeno peppers.
Add 2 cloves minced garlic, 2 tsp. cumin, 1/2 tsp. salt, 1/2 tsp. oregano.
Pour in 2 cans chicken broth.
Cook on the crock pot on high for four hours.
Serve the chili over white rice. Top with shredded Monterrey Jack cheese, broken tortilla chips and a dollop of sour cream. Salt and pepper to taste.