Ingredients
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
Preparation
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.
