Categories: soup/slowcooker

Ingredients

• 12 oz.skinless, boneless chicken breast halves, cubed
• 1 Tbsp.cooking oil
• 3 15-oz. cansGreat Northern beans or navy beans, rinsed and drained
• 2 4 1/2-oz. cansdiced green chile peppers, undrained
• 1 mediumonion, chopped
• 2-1/2 cupschicken broth
• 1-1/2 tsp.cumin seeds
• 1/4 to 1 tsp.cayenne pepper
• 1/4 tsp.salt
• 1-1/2 tsp.bottled minced garlic (3 cloves)
• Dairy sour cream (optional)
• Avocado slices (optional)
• Fresh thyme sprigs (optional)

Directions

1. In a large skillet, cook chicken in hot oil just until lightly browned. Place beans in a 3 1/2- to 4-quart slow cooker; mash slightly with a potato masher.

2. Add chicken to slow cooker. Stir undrained chile peppers, onion, chicken broth, cumin seeds, cayenne pepper, salt, and garlic into mixture in slow cooker. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

3. If desired, serve with sour cream and avocado. If desired, garnish with thyme sprigs. Makes 6 servings.

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