White Chili II
1 1/2 lb boneless, skinless chicken
1 Tablespoon chopped garlic
1 Tablesppon ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne powder
1/2 pound Great Northern beans, soaked, drained and rinsed
2 cups chicken broth
1 cup chopped onion
2 cans (4 ozs.) diced green chilies undrained
2 Tablespoons fresh cilantro
In medium bowl, combine chicken, garlic, cumin, chili powder, and cayenne
pepper; toss to coat chicken. Add seasoned chicken, beans, chicken broth, onions
and chilies to a slow cooker. Cook on HIGH for 4-6 hours or LOW for 8-10 hours.
Serve with cilantro, sour cream and Monterey Jack cheese.
Amount 8 servings.