Categories: soup/slowcooker
Ingredients
- 12 oz.skinless, boneless chicken breast halves, cubed
- 1 Tbsp.cooking oil
- 3 15-oz. cansGreat Northern beans or navy beans, rinsed and drained
- 2 4 1/2-oz. cansdiced green chile peppers, undrained
- 1 mediumonion, chopped
- 2-1/2 cupschicken broth
- 1-1/2 tsp.cumin seeds
- 1/4 to 1 tsp.cayenne pepper
- 1/4 tsp.salt
- 1-1/2 tsp.bottled minced garlic (3 cloves)
- Dairy sour cream (optional)
- Avocado slices (optional)
- Fresh thyme sprigs (optional)
Directions
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In a large skillet, cook chicken in hot oil just until lightly browned. Place beans in a 3 1/2- to 4-quart slow cooker; mash slightly with a potato masher.
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Add chicken to slow cooker. Stir undrained chile peppers, onion, chicken broth, cumin seeds, cayenne pepper, salt, and garlic into mixture in slow cooker. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
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If desired, serve with sour cream and avocado. If desired, garnish with thyme sprigs. Makes 6 servings.