WHITE CHILI WITH CHICKEN

It is recommended by some that you add a cup of water if you will be gone and leave this cooking for 8 hours. I wouldn't know as I have never made it. I don't eat chicken and don't care for white chili. I am posting this for those of you who request chicken recipes. This was given to me by someone to post here.

1/2 lb dried Great Northern Beans
1 lb boneless skinless chicken breast halves
1 small onion, chopped
3 cups chicken broth
1 tbsp chopped jalapeno pepper (2 tbsp if you like spicy)
1 tsp ground cumin
1/2 tsp ground oregano
1/2 tsp garlic powder
1 chopped tomato for garnish, if desired
4 oz Mexican cheese blend for topping, if desired
Fresh chopped cilantro for garnish, if desired

Place beans in a large bowl and cover (a lot) with water. Allow beans to soak overnight or for at least 8 hours. Drain beans and rinse.

Combine the beans, chicken, onion, broth, water (if using), jalapeno pepper, cumin, oregano, and garlic powder in a slow cooker or crock pot. Place lid on cooker and cook on high for 4 hours or on low for 8 hours.

Remove chicken from cooker and place on cutting board; shred using two forks and return to the cooker.

Spoon chili into serving bowls and garnish with any combination of tomato, cheese, and cilantro that you desire.

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