Ingredients
1 cup chopped onion
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano, crushed
1/4 teaspoon ground red pepper (omit if using Pepper Jack cheese)
Three 15 1/2 -ounce cans small white beans, drained and rinsed
Two 4-ounce cans diced green chile peppers
4 cups chicken broth
3 cups chopped cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese (I usually use Pepper Jack cheese)
Preparation
In a 3 1/2 to 6 quart slow cooker place the onion, garlic, cumin, oregano, red pepper, beans, chile peppers, and broth. Stir to combine.
Cover and cook on low heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Stir in cheese and chicken.
