The salsa verde and cilantro give this chili a very special touch.
3 cups cooked chicken, cubed
3 cans (15 oz) Cannellini beans or Great Northern beans, rinsed and drained
1 (15 oz) container Alfredo sauce
1 cup Monterey Jack cheese
1 cup Pepper Jack cheese
2 cups chicken broth
1 1/2 cups frozen corn
1 (4 oz) can chopped green chilies (Mild)
1 small onion chopped
1 cup sour cream (I used Light)
1 yellow bell pepper, chopped
3 garlic cloves, minced
1 teaspoon cayenne pepper (or I used 1/2 teaspoon only)
1 tablespoon cumin ( I am not a big fan of strong cumin flavor so I used 1 1/2 teaspoon)
Mix all the ingredients and pour in the slow cooker.
Cook on LOW for 3-4 hours.
Garnish with salsa verde and fresh cilantro.
Makes 6-8 servings
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