Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 1/2 lb boneless skinless chicken breasts or thighs, cut into bite-size pieces
  • 1 medium onion, chopped (1/2 cup)
  • 6 cloves garlic, finely chopped
  • 6 cups water
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1 bag (16 oz) dried great northern beans, sorted, rinsed
  • 2 cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon ground red pepper (cayenne)
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • Sliced green onions, if desired
  • Tortilla chips, if desired

Instruction

  • Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch skillet, heat oil over medium heat. Cook chicken, onion and garlic in oil 8 to 10 minutes, stirring occasionally, until onion is tender and chicken is no longer pink in center. Spoon mixture into slow cooker.
  • Add water, broth, beans, green chiles, chili powder, cumin, oregano and cayenne pepper to slow cooker; stir to combine.
  • Cover; cook on Low heat setting 7 to 8 hours. Sprinkle individual servings with cheese and green onions. Serve with tortilla chips.