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Cook's Note: I love white chicken chili and I ran across this recipe one day when I was trying to decide what to make for dinner. It looked easy enough, so I tried it and I must say it was very EASY and very TASTY! I love all recipes from Six Sisters Stuff, so I knew this would be a success. I have modified the recipe slightly, but I hope you will try this recipe - it's great for a BUSY WEEKDAY.
What You Will Need:
3 boneless skinless chicken breasts (frozen is OK)
Salt and Pepper to taste
1 medium onion, chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
2 cloves minced garlic
2 cans of Great Northern Beans, rinsed and drained
2 cans of Great Northern Beans, rinsed and drained
3 cups fat free organic chicken broth
1 tablespoon of Texas Pete (or about 8-10 dashes)
1-1/2 cups (6 ounces) low fat shredded cheese
Fat free or light sour cream dollop for garnish
Directions
Spray slow cooker with non-stick cooking spray. Place chicken (fresh or frozen) in crock pot and add salt and pepper to each breast, to test. Next add onion, garlic, oregano, cumin and Texas Pete on top of the chicken.
Next add white beans and pour the chicken broth over
entire mixture. Cover and cook on low for 6-7 hours or 4 to 5 hours on high.
Before serving, remove chicken and shred. Add chicken back into soup and mix well. Sprinkle with cheese
and garnish with sour cream if desired.
Serve with a side of CORN BREAD for a scrumptious meal!
This "Pinspiration" comes from Six Sisters Stuff
Enjoy!
