Slow-Cooker White Chili with Chicken

I used a ton more hot sauce and even some jalapenos, to some avail. Needs some heat!

Ingredients:

1 pound chicken breast, no skin, no bone, R-T-C, thinly sliced

2 cans great northern beans

1 medium onion, chopped

1 clove garlic, minced

2 teaspoons dried oregano

1/2 teaspoon salt

1 can cream of mushroom soup, condensed, 98% fat free

2 cans water

1 teaspoon cumin

1 teaspoon hot pepper sauce

1 can green chilies, chopped

 

Preparation:

In 3 1/2 or 4-quart slow cooker, combine chicken, beans, onion, garlic, oregano, salt, soup and water; mix well.  Stir in cumin, hot pepper sauce and chilies.

 

Cover; cook on low setting for 8 to 10 hours or until beans are tender and chicken is no longer pink. (4-5 hours high- monitor water)

 

Serve with additional hot sauce if desired. Garnish with sage.

         

Yield

 (serving size: 1 ½ cups)

Nutritional Information

CALORIES 260; FAT 9g (sat 3g); CHOLESTEROL 50mg; CARBOHYDRATE 23g; SODIUM 700mg; PROTEIN 21g; FIBER 6g