Originally From
Sprung From
Imported From
Spicy White Chicken Chili
ketherian wants to cook this
6
Tex-Mex
Dinner
prep: 15 min / cook: 8 hour / total: 8 hour
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 (4 ounce) can diced jalapeno peppers
- 2 (4 ounce) can chopped green chile peppers
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground cayenne pepper
- 2 (14.5 ounce) cans chicken broth
- 3 cups chopped cooked chicken breast
- 3 (15 ounce) cans white beans
- 1 cup shredded Monterey Jack cheese
- Spicy Pasta with Peppers and Sausage
1. Brown the garlic with oil in a sauce pan and throw in the chicken chopped in slices or pieces. Cook until done and set aside.
2. Add all of the rest of the ingredients with the cooked chicken/garlic into the crock pot and cook on low for at least 5 hours (6-8 hours preferred).
3. Slowly stir in the cheese until melted. Serve warm.
2. Add all of the rest of the ingredients with the cooked chicken/garlic into the crock pot and cook on low for at least 5 hours (6-8 hours preferred).
3. Slowly stir in the cheese until melted. Serve warm.
Chicken
