Categories: Soup- Stew- Chowder- Chili

Ingredients

• 1 lb. boneless, skinless chicken breast, cut into 3/4 inch pieces
• 1 Tbsp. all-purpose flour
• 1 Tbsp. minced garlic
• 1 Tbsp. cumin
• 1 Tbsp. dried oregano
• 1 to 2 tsp. black pepper
• 1/2 tsp. white pepper
• pinch crushed red pepper
• 2 (4 oz.) cans chopped green chiles, drained
• 1/4 cup minced fresh jalapeno peppers
• 1 lb. dried navy beans, rinsed
• 5 cups hot unsalted chicken broth
• 3/4 cup chopped onion
• Coarse salt and pepper to taste
• 1/2 bunch chopped cilantro leaves, divided use

Directions

1. In a 4-quart or larger slow cooker, toss the chicken with the flour until evenly coated.
2. In a small bowl, mix together the garlic, cumin, oregano, black pepper, white pepper and crushed red pepper; add to slow cooker and mix well. Add the green chiles, jalapeno peppers, beans hot broth and onion. Cover and cook on low 8 to 9 hours or until beans are tender. Add salt and pepper to taste. Stir in half the cilantro. Ladle into bowls and garnish with remaining cilantro.

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