Ingredients

The following ingredients have 12 Servings
  • 2 pounds boneless and skinless chicken breasts (cut into bite-size pieces, uncooked)
  • 1 sweet onion (small, diced)
  • 2 garlic cloves (minced)
  • 2 jalapeño peppers (seeded and diced)
  • 1 poblano pepper (medium, seeded and diced)
  • 8 ounces diced green chilies (cans)
  • 1 teaspoon kosher or sea salt (more or less to taste)
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/4 cup cilantro (freshly chopped)
  • 45 ounces cannellini beans (cans, drained (optional navy beans))
  • 4 cups chicken broth (fat-free, low-sodium)
  • 1/2 cup cheddar cheese (reduced-fat, grated)
  • 1 cup sour cream (reduced-fat or Greek yogurt)

Instruction

  • Add all ingredients, except cheese and sour cream (or yogurt), to the slow cooker, stir to combine, cover and cook on low 6-8 hours or high 3-4 hours. The last 30 minutes of cooking time, add the cheese and sour cream (or yogurt), stir to combine. Cover and continue cooking 30 minutes.
  • If desired, before serving garnish with additional sour cream, cheese, and cilantro.
  • TIP: Add crushed whole-grain or chia tortilla chips on top of each serving.