Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 small jalapeno peppers, seeds removed, minced
- 2 cans (15 ounces each) cannellini beans (white kidney beans), drained and rinsed
- 2 pounds boneless, skinless chicken breasts, cubed
- 2 cans (15 ounces each) diced tomatoes
- 1/2 cup chicken broth
- 1 package (16 ounces) frozen corn
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon coarse black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup shredded sharp cheddar cheese
Directions
- Add oil to bottom of multi-cooker. Set multi-cooker to SAUTE or SEAR and heat until oil starts to shimmer. Add onion, garlic and jalapeno peppers. Cook until vegetables begin to soften. Turn multi-cooker off.
- Mash 1/2 cup of cannellini beans with a fork. Place mashed beans and all remaining ingredients except cheese in the multi-cooker and stir to combine.
- Cover multi-cooker and set to SLOW COOK HIGH for 2 to 3 hours or LOW for 5 to 6 hours.
- Top with shredded cheddar cheese before serving.
Serves: 12
