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Southwestern White Chili Recipe

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This recipe for Southwestern White Chili is from The Pennington Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 15.5 ounce cans Great northern beans, rinsed and drained
4 cups reduced - sodium chicken broth
3 cups chopped cooked chicken (about 1 lb.)
2 4-ounce cans diced green chile peppers, untrained
1 cup chopped onion (1 large)
4 cloves garlic, minced
2 teapons ground cumin
1 teaspoon dried cilantro, crushed
1/4 teaspoon cayenne pepper
2 cups shredded Monterrey jack cheese (8 oz) (optional)
sour cream (optional)
fresh cilantro leaves (optional)
add two handfuls fresh spinach
1 cup frozen corn
1 cup frozen peas
Directions:
Directions:
In a 3 1/2 - to 5 quart slow cooker, combine bean broth, chicken, untrained chile peppers, onion, garlic, cumin, cilantro and cayenne pepper.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat settings for 4-5 hours.

If desired, top with sour cream and cheese.
Personal Notes:
Personal Notes:
Personal comment - delicious flavor.

 

 

 

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