3 cans great northern beans, rinsed and drained
3 cups cubed cooked chicken breast
1 jar Alfredo sauce
2 cups chicken broth
1 to 2 cans chopped green chilies
1 1/2 cups frozen gold and white corn
1 cup shredded Monterey Jack cheese
1 cup shredded pepper jack cheese
1 cup sour cream
1 small sweet yellow pepper, chopped
1 small onion, chopped
3 garlic cloves, minced
1 Tbs ground cumin
1 1/2 tsp white pepper
1 to 1 1/2 cayenne pepper
Salsa verde and chopped fresh cilantro, optional
In a 5 or 6 quart slow cooker, combine the first 15 ingredients. Cover and cook on low for 3-4 hours or until heated through, stirring once. Serve with salsa verde and cilantro if desired.
Submitted by Jocile Wilson (from Taste of Home Magazine)
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