Ingredients
3
15- to 15-1/2 ounce cans Great Northern, pinto, or cannellini (white kidney) beans, rinsed and drained
2
-1/2 cups chopped cooked chicken
1-1/2
cups chopped red, green, and/or yellow sweet pepper
2
fresh jalapeno chile peppers, seeded and chopped
1/2
tsp dried oregano, crushed
Optional: Shredded Monterey Jack cheese
Directions
1.
In a 3-1/2- or 4-quart slow cooker stir together the drained beans, chicken, onion, sweet pepper, jalapeno pepper, garlic, cumin, salt, and oregano.
2.
Stir in chicken broth.
3.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4.
If desired, top each serving with shredded cheese and broken tortilla chips.
Columbus Restaurants
