Ingredients
- 3 (15 oz) cans Great Northern beans, drained
- 8 oz cooked and shredded chicken breasts
- 1 cup chopped onion
- 1½ cups yellow, green, or red bell peppers
- 2 jalapeño chile peppers, stemmed, seeded, and chopped (optional)
- 2 garlic cloves, minced
- 2 tsp cumin
- ½ tsp salt
- ½ tsp dry oregano
- 3½ cups chicken broth
- Sour cream (for topping)
- Shredded cheddar cheese (for topping)
- Tortilla chips (for serving)
Directions
- Combine all ingredients except sour cream, cheddar cheese, and tortilla chips in slow cooker.
- Cover and cook on Low 8–10 hours, or on High 4–5 hours.
- Ladle into bowls and top individual servings with sour cream, shredded cheddar cheese, and tortilla chips.
Tip: Top each bowl individually at the table — the crunchy chips and cool sour cream are part of what makes this chili special.