Ingredients
- 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 small onion, chopped
- 2 cloves garlic, minced
- 2 small jalapeno peppers, seeds removed, minced
- 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
- Mash 1/2 cup of cannellini beans with a fork.
- Place mashed beans and all ingredients except cheese in a slow cooker crock and stir to combine.
- Cover slow cooker and cook on HIGH for 3 hours or LOW for 6 hours.
- Top with shredded cheddar cheese before serving.
Serves: 12
