makes 6 servings
~1 lb. chicken breasts (i put these in frozen, and shredded before serving)
~3 ½ c. reduced sodium chicken broth (i added a little more approx 4 1/2 c.)
~2 (15oz.) can of northern white beans; rinsed & drained
~1 green bell pepper; chopped
~1 red bell pepper; chopped
~1 large onion; chopped
~2 jalapeno peppers; seeded & chopped
~2 garlic cloves; minced
~2 tsp. cumin
~1/2 tsp. crushed oregano
~1/2 tsp. salt
~shredded Monterrey cheese for garnish (we used Colby & Monterrey blend)
~tortilla chips; crushed if desired (we use tostitos multi-grain, which i highly recommend with everything!!)
~light sour cream
coat slow crock pot with non-stick cooking spray. Place chicken in bottom of crock pot; frozen. Add minced garlic on top of chicken, follow with the chopped onion & then add the rest of the ingredients (minus the cheese,tortilla chips, & sour cream); mix well.
cook on low for 8-10 hours or on high for 4-6 hours. When chicken is cooked thru, shred chicken with fork.
before serving, top with shredded cheese, light sour cream & crushed tortilla chips. Mmmmm, fantastic!!