This Month's Recipe Theme: Winter Recipes to Warm Your Heart...and body...
2 cups cooked, diced chicken meat (FYI I buy chicken breast in bulk and bake it, dice it, and have it on hand for recipes like this)
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
1 small $ oz can of green chili peppers
2 teaspoons dried oregano
1 teaspoon ground cumin
2 tablespoons olive oil
4 garlic cloves, minced
2 cans white kidney or cannellini beans, rinsed and drained
3 cups chicken broth
1-1/2 cups (6 ounces) shredded cheddar cheese
Sour cream and minced fresh cilantro, optional
Saute the onion, garlic and peppers; cook 2 minutes. Sprinkle with oregano and cumin; cook 1 minute longer.
Transfer to a large pot. Add chicken, beans, and broth.
In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the slow cooker with the remaining beans and broth.
Heat through. Stir before serving.
Sprinkle with cheese.
Garnish with sour cream and cilantro if desired.
1. Anthologies are on sale for 20% off at Breathless Press this month!