Tuesday, August 19, 2008

White Chili recipe

This is one of several recipes that my college roommate shared with me recently. She's a big fan of the crock pot, particularly since it means a nice, hot meal at the end of a long workday. And this one sounds delicious!

White Chili

(This is really good, but requires a lot of chopping. We usually prepare everything the night before and combine the ingredients in the morning. We also cheat and use an alligator chopper rather than cutting by hand.)

3 15-oz. cans great northern, pinto and/or cannelloni beans, drained

2½ cups cooked chicken, chopped (we use boneless skinless breasts and just boil them)

1 cup chopped onion

1½ cups chopped red and/or yellow pepper

2 jalapenos, chopped

2 cloves garlic, minced

2 tsp. ground cumin

½ tsp. salt

½ tsp. dried oregano, crushed

3½ cups chicken broth

shredded cheddar or Monterrey Jack cheese (optional)

Combine beans, chicken, onion, peppers, jalapenos, garlic, cumin, salt and oregano. Stir in broth. Cook on low for 8-10 hours or high for 4-5 hours. Ladle into bowls; top with cheese if desired.

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