White Chili

Given to us from Amy Smith and Maria Baron. Thank you for another great recipe that must be shared with the Dopp and Fullmer families! ;) I personally like this better than regular chili.

3-4 boiled chicken breasts (in chicken broth or water), cook thoroughly
3 (15-15.5 oz) cans great northern or white kidney (cannellini) beans, rinsed & drained
1 c chopped onion
1 1/2 c chopped red, green, or yellow sweet peppers
2 fresh jalapeño chili peppers, chopped
2 cloves garlic, minced
2 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregano, crushed
3 1/2 c chicken broth/cream of chicken soup/ sour cream
Shredded Monterey Jack cheese
Tortilla chips/strips

Combine in crockpot, cover and cook on low-heat for 8-10 hours or high heat for 4-5 hours.

Top with cheese, sour cream, and/or tortilla strips!

NOTE: Kory and I like it spicy, but even with all the called for ingredients, we don't find it too spicy. If you do not like spice, use a smaller amount of jalapeños.
NOTE: For creamier soup, use more cream of chicken soup over chicken broth.