White Chicken Chili - Monday's Soup

Courtesy of our own Maureen Clark, here our soup recipe for this Monday! We hope everyone has a great week!

White Chicken Chili

For the cooked chicken, poach 3 or 4 skinned and boned chicken breast halves in boiling water or chicken broth, covered, for about 12 minutes or until no pink remains. Drain, cool the chicken slightly, then chop.

Prep: 25 minutes, cook 8-10 hours (low) or 4-5 hours (high)

Ingredients

3 15-ounce cans Great Northern, pinto, or cannellni (white kidney) beans, rinces and drained

2 ½ cups chopped cooked chicken

1 ½ cups chopped red, green and/or yellow sweet peppers (2 medium)

1 cup chopped onion (1 large

2 fresh jalepeno chili peppers, seeded and chopped

2 teaspoons ground cumin

2 cloves garlic, minced

½ teaspoon salt

½ teasppon dried oregano, crushed

3 ½ cups chicken broth

Shredded Monerey Jack cheese (optional)

Broken tortilla chips (optional)

Directions

In a 4 quart slow cooker, combine drained beans, chicken, sweet peppers, onion, jalepeno peppers, cumin, garlic, salt and oregano. Pour broth over mixture in cooker. Cover and cook on low heat setting for 8-10 hours or on high setting for 4-5 hours. If desired, top each serving with cheese and tortilla chips.

Nutritional Facts

Makes 6 servings.

422 cal., 6 g fat (2 g sat. fat), 52 mg chol. 709 mg sodium, 54 g. carb, 13 g fiber, 38 g. protein