Ingredients
1 lb chicken (we used skinless thighs)
2 tsp chopped garlic
1 medium red onions
2 cans Great Northern white beans
2 small cans of green chiles
2 cups chicken broth
1 tbsp oregano
1 tbsp thyme
1?4 tsp ground cloves
1 pinch cayenne pepper
1 tsp cumin
2 cups Monterey Jack cheese – grated
1 cup sour cream
Directions
1. Rinse and drain beans. Chop chicken, garlic, and onions.
2. Place chicken, garlic, onions, beans, chiles, broth, two cups of cheese, and spices into a slow cooker. Add 1-2 cans of water (use the bean cans to measure).
3. Cook on high for four hours, stirring occasionally, adding liquid if needed.
4. With 30 minutes to go, add remaining cheese and sour cream, stirring well. Serve hot with tortilla chips.
This recipe was as good (or better!) than I remembered, and it was enough to feed an army – this filled our slow cooker, so you can adjust as needed if you’re feeding, in fact, an army, or just feeding a couple lucky ones.
Yum