Prep Time:
15 mins
Cook Time:
4 hrs 5 mins
Total Time:
4 hrs 20 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Heat oil in a skillet over medium-high heat. Saute onion in the hot oil until soft, about 5 minutes. Remove from heat. Add 1 can of beans and smash into the onion using a potato masher.
Transfer onion mixture to the bottom of a slow cooker and add remaining beans, chicken broth, shredded chicken, tomatoes, chiles, garlic, cumin, oregano, and cayenne.
Cover and cook on High until reduced and thickened, about 4 hours. Garnish with Monterey Jack cheese.
Cook's Notes:
You can use 3 teaspoons jarred minced garlic instead of fresh, and frozen onions instead of fresh.
You can use cannellini beans instead of great northern, or a mixture of both.
Nutrition Facts (per serving)
| 475 | Calories |
| 19g | Fat |
| 40g | Carbs |
| 37g | Protein |
