This was such a hit, I was asked to make it a second time in two weeks! The first time I halved the recipe, and there was none left, so this time I made the full recipe so that we'd have leftovers. The first time I made it, I used canned chicken and canned beans, but this time I realized it was more economical to use dried beans. Sure, it takes an extra step, but we had time on a Sunday. The canned beans work just as well. You can also use fresh chicken and cook it/chop it.
If you DO use dry beans, you need to pre-cook them. Just soaking them won't work, as they won't become tender in the crock pot. To do this, rinse and sort your beans (natural foreign materials can end up in dry beans), then put them in a pot with enough water to cover 2 inches. Bring to a boil, then reduce heat and simmer for 10 minutes. Set aside for 1 hour, then drain and use.
This was awesome topped with a little cheese and served with torilla chips (I scooped it like a dip!).
2 cups cooked chicken (I used Tyson canned premium white meat)
3 15oz cans of white beans (or about 3/4 bag dry white beans)
1 onion, chopped (or less, depending on taste)
2 cloves garlic, minced
2 jalepeno peppers, seeded and chopped
1 bell pepper, chopped (I left it out, I don't like them)
3 1/2 cups vegetable or chicken broth
cumin, cayenne pepper, chili powder, to taste
1. Pre-cook your dry beans if using. If not, forget this step.
2. Dump everything in the crock pot. Stir.
3. Cook for 8-10 hours on low.
4. Serve topped with shredded cheese, sour cream, or whatever else strikes your fancy!
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