Ingredients
The following ingredients have 12 Servings
- 3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
- 3 cups cubed cooked chicken breast
- 1 jar (15 ounces) Alfredo sauce
- 2 cups chicken broth
- 1-1/2 cups frozen gold and white corn (about 8 ounces), thawed
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded pepper jack cheese
- 1 cup sour cream
- 1 small sweet yellow pepper, chopped
- 1 small onion, chopped
- 1 to 2 cans (4 ounces each) chopped green chiles
- 3 garlic cloves, minced
- 3 teaspoons ground cumin
- 1-1/2 teaspoons white pepper
- 1 to 1-1/2 teaspoons cayenne pepper
- Optional: Salsa verde and chopped fresh cilantro
Instruction
- In a 5- or 6-qt. slow cooker, combine all ingredients except salsa and cilantro. Cook, covered, on low until vegetables are tender and flavors are blended, 3-4 hours, stirring once. If desired, serve with salsa and cilantro.
