Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into bite size pieces (about 1/2-inch)
- 1 small, sweet onion, diced
- 2 cloves garlic, minced
- 2 jalapeño peppers, seeded and diced
- 1 medium poblano pepper, seeded and diced
- 2 (4 ounce) cans diced green chiles
- 1 teaspoon kosher or sea salt, more or less to taste
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/4 cup freshly chopped cilantro
- 3 (15-ounce) cans cannellini beans (optional navy beans), drained
- 4 cups chicken broth, fat-free, low-sodium
- 1/2 cup reduced-fat grated cheddar cheese
- 1 cup reduced-fat sour cream or Greek yogurt
Directions
- Add all ingredients, except cheese & sour cream/yogurt, to the slow cooker, stir to combine
- Cover & cook on low for 6-8hrs or high for 3-4hrs
- At least 30 minutes of cooking time, stir in the sour cream/yogurt and cheese
- Cover and continue cooking for 30 minutes
