3-4 chicken breasts
3 cloves garlic, minced
1 onion, chopped
1 (4 ounce) can diced jalapeno peppers
2 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 (15 ounce) cans white beans-drained
1 cup shredded Monterey Jack cheese
1. Brown the chicken with the garlic and oil. Chop into bite-sized pieces.
2. Add the rest of the ingredients (except the cheese) to the crockpot and cook on low at least 5 hours (6-8 is best).
3. Add cheese and stir until melted - Serve!
Found HERE!
***Delicious!!! I would recommend putting the cheese in the individual bowls...it was kind of messy mixed in the soup! Also, some sour cream to top it off would be delicious! Delicious flavor, and not too hot! Hubby could even tolerate the hot-ness:-) Definitely will be making this again!***
1 (4 ounce) can diced jalapeno peppers
2 (4 ounce) can chopped green chile peppers
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
2 (14.5 ounce) cans chicken broth
3 (15 ounce) cans white beans-drained
1 cup shredded Monterey Jack cheese
1. Brown the chicken with the garlic and oil. Chop into bite-sized pieces.
2. Add the rest of the ingredients (except the cheese) to the crockpot and cook on low at least 5 hours (6-8 is best).
3. Add cheese and stir until melted - Serve!
Found HERE!
***Delicious!!! I would recommend putting the cheese in the individual bowls...it was kind of messy mixed in the soup! Also, some sour cream to top it off would be delicious! Delicious flavor, and not too hot! Hubby could even tolerate the hot-ness:-) Definitely will be making this again!***
No comments:
Post a Comment