I used a ton more hot sauce and even some jalapenos, to some avail. Needs some heat!
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
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.
(serving size: 1 ½ cups)
CALORIES 260; FAT 9g (sat 3g); CHOLESTEROL 50mg; CARBOHYDRATE 23g; SODIUM 700mg; PROTEIN 21g; FIBER 6g