Favorite White Chili

I cut this recipe out of a November, 1994 issue of "Good Housekeeping" magazine.  The original recipe stated to bake in a covered casserole for 50-60 minutes.  I've adapted it to a slow cooker & use frozen chicken breast halves instead of chicken that is cut into chunks.  You also can use 2 cans of Great Northern beans in place of the white kidney & garbanzo beans.  It's really tasty & so easy to assemble.  Lately, instead of using a slow cooker, I opt to use a covered dutch oven in a low temperature oven.    That way, I can use one pot & save cleaning!  Here's the adapted recipe.

1 tablespoon oil
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon ground cumin
4 skinless, boneless chicken breast halves
1 can white kidney beans, drained
1 can garbanzo beans, drained
1 can white corn,drained
2 cans chopped mild green chilies
2 cans chicken broth
hot pepper sauce, to taste
Monterey Jack cheese, shredded

 Over medium heat, cook the onion, garlic & cumin in the hot oil, until onion is tender.

 In slow cooker, combine the onion mixture with the chicken (I use frozen), beans, corn, green chilies & broth.  Cover & cook on high for 4-5 hours, or on low for 7-8 hours.   Remove chicken & shred & return to slow cooker. 

To serve, stir hot pepper sauce, if desired, into chili.  Serve with shredded cheese.  I like to add slices of avocado & a dollop of sour cream.

I am sharing this with:                                                            
Seasonal Sundays
On the Menu Monday
Mouthwatering Monday
Tasty Tuesday
Wow Us Wednesday
Foodie Friday
Crock Pot Wednesday