recipe

Just wanted to share this recipe for white chili that I got from Elizabeth and Ryan Combs years ago... :) I made it for Kathy yesterday.
In Crock-pot, combine: 48 oz. can Great Northern Beans
4 cloves minced garlic
1 4 oz. can chopped or diced mild green chilies
2 tsp ground cumin
1 ½ tsp dried oregano
¼ tsp cayenne pepper
6 cups chicken broth
5 large chicken breasts
3 cups grated Monterey Jack cheese
Cook for three hours on low heat, remove chicken, shred into small pieces and return to crock-pot. Cook for one more hour. Add cheese the last half hour for thicker chili.
To serve: Lay corn tortilla chips in bowl, and then chili over chips. Top with Monterey Jack cheese, avocados, tomatoes, cilantro, and lime juice. If yo u don’t care if the chili stays white, use your favorite salsa too.
Note: To make this dish in a hurry, use 2-3 cans of chicken breast meat. Do not drain. Break up the meat before adding to the pan. Heat the chili on the stove top on medium heat. It can be ready in an hour since all of the ingredients are cooked already. This recipe will serve 6-8. ( or just Keli and Kathy with lots of left overs)

I did chicken tenders, it came out so good! so easy and so good! and I think it will impress who ever you serve it too