Gourmet White Chili in a Slow Cooker
|1 lb||dried great northern white beans|
|2 medium||onions, chopped|
|1 Tbsp||olive oil, extra virgin|
|4 clove||garlic, minced|
|8 oz chopped green chilies (i used two 4-oz cans)|
|2 tsp||ground cumin|
|2 tsp||dried oregano|
|1/4 tsp||ground cloves|
|1/4 tsp||cayenne pepper|
|2 lb||boneless, skinless chicken breast, cubed|
|6 c||chicken broth|
|1 1/2 tsp||salt|
|1 c||velveeta cheese, cubed|
|garnish with grated cheddar cheese, sour cream, salsa and/or jalapeno pepper slices|
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DirectionsRinse beans and discard any dark or discolored beans. Cover with water and soak over night. Or follow directions on bag for quick method.Saute onion in olive oil until tender. Add garlic, green chilies, cumin, oregano, cloves and cayenne pepper. Saute an additional 2 minutes.Place all ingredients except for the velveeta cheese and garnishes in slow cooker; stir to combine.Cover and cook 4 to 6 hours on high or 6 to 8 hours on low.Add velveeta cheese the last 10 minutes of cooking time. Stir to incorporate.Ladle into bowls and top with your favorite ganishes.
Serve with a wedge of sweet cheesy cornbread. We also like it served over rice. Enjoy!