Ingredients

12 oz skinless, boneless chicken breasts, cubed

1 Tsp cooking oil

Three 15 oz cans Northern Beans

2 1/2 cups chicken broth

One 4 oz can diced green chile peppers

1 medium onion, chopped

1 1/2 tsp cumin

1 1/2 tsp cayenne pepper

1/4 tsp salt

sour cream

avocado slices

Preparation

  1. In a large skillet, cook chicken in hot oil just until lightly brown. Place beans in a slow cooker; mash slightly with a potato masher.
  2. Add chicken to beans in the slow cooker. Stir in the chicken broth, undrained chile peppers, onion, cumin, garlic, cayenne pepper and salt. Cover and cook on low heat setting for 7-8 hours or on high for 3-4 hours.
  3. If desired, serve with sour cream and avocado.