Ingredients

The following ingredients have 4 Servings
  • 21 oz. cans cream of chicken soup ((two-10.50-oz. cans))
  • 3 cups water
  • 1/2 cup onion (onion)
  • 1 poblano pepper (diced (about 1 cup))
  • 1/2 tsp. oregano
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. garlic powder
  • 1/8 tsp. cumin
  • 30 oz cannellini beans ((two-15-oz. cans); drained and rinsed)
  • 1 1/2 lbs. boneless skinless chicken breasts
  • Monterey Jack cheese (shredded )
  • green onion (sliced)

Instruction

  • Add the cream of chicken soup and water to the slow cooker; smoothing out the lumps as much as possible.
  • Stir in the onions, poblano peppers, oregano, salt, pepper, garlic powder, and cumin.
  • Gently fold in the beans, taking care not to smash them.
  • Add the chicken breasts.
  • Cover and cook on LOW for 8 hours without opening the lid during the cooking time.
  • Once done, shred the chicken right in the slow cooker with 2 forks.
  • Serve the chili topped with Monterey Jack cheese and green onions.