White Chili

by Debby High

3 (15 oz.) cans great northern, pinto, or cannellini beans, drained
2 1⁄2 cups chopped cooked chicken
1 cup chopped onions
1 1⁄2 cups chopped red, green, and/or yellow sweet pepper
2 jalapeno chili peppers, stemmed and chopped
2 cloves garlic, minced
2 tsp. ground cumin
1⁄2 tsp. dried oregano, crushed
3 1⁄2 cups chicken broth

In a 3 1⁄2, 4, or 5 quart crockery cooker combine the drained beans, chicken, onion, sweet pepper, jalapeno peppers, garlic, cumin, salt, and oregano. Stir in chicken broth. Cover; cook on low-heat setting for 8 to 10 hours or on high setting for 4 to 5 hours.

Ladle the soup into bowls. Top each serving with some shredded Monterey Jack cheese and broken tortilla chips if desired. Makes 8 servings.