White Chili with Chicken
1 lb. boneless skinless chicken thighs, cut into thin strips
1 cup dried great northern beans, rinsed, sorted
1 medium onion, chopped
1 garlic clove, minced
2 teaspoons dried oregano leaves
1/2 teaspoon salt
1 (10 3/4-oz.) can condensed cream of chicken soup
5 cups water
1 teaspoon cumin
1/4 teaspoon hot pepper sauce
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
Fresh sage, avocado, sour cream if desired
In 3 1/2 or 4-quart slow cooker, combine chicken, beans, onion, garlic, oregano, salt, soup and water; mix well.
2. Cover; cook on low setting for 8 to 10 hours or until beans are tender and chicken is no longer pink.
3. Just before serving, stir in cumin, hot pepper sauce and chiles. Serve with additional hot sauce if desired. Garnish with sage, avocado, sour cream.
Pairs Well With
Yum Yum Yum. I really like this chili. I got it from a Pillsbury Slow Cooker booklet.