2 tblspns corn starch
1 onion, chopped
3 cloves garlic, crushed
3 (15 ounce) cans white beans
1 (15 ounce) can corn
1 (15.5 ounce) can chick peas
1 (4 ounce) can diced jalapeno peppers
1 can of diced tomatoes (I prefer to use roasted red tomatoes)
2 tspns ground cumin
1 tblspn sea salt
1 tblspn ground chili powder
2 (14.5 ounce) cans chicken broth
3 boneless chicken breasts
1 cup shredded cheese of your choice
Directions
Add chicken stock to crock pot
Add 3 boneless chicken breasts (thawed)
Let chicken cook in crock pot for aproximatley 1 1/2 hours on low
Remove the chicken and if no pink remains, cut into small bite small pieces.
Add chicken back to your crock pot.
Add all remaining ingredients except the corn starch.
Stir ingredients.
Let cook on low for an additional 2 hours.
Add corn starch and stir.
Let cook for an additional 30 - 60 minutes.
When you are finished, simply top with your favorite shredded cheese.
Additional toppings could include: sour cream, diced up chives or green onions, corn chips.
The nice part of last night's dinner was there is enough for my husband and I to have it for lunch today!
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