White Chili Speciality by Barbara McGinnis
makes 8-10 servings
1 lb. large Great Northern beans, soaked overnight (do this on Sunday night)
2 lbs. boneless chicken breasts, cut up.
1 medium onion, chopped
green chilies
2 tsp. cumin
1/2 tsp. salt
14-1/2-oz. can chicken broth
1 cup water
1. Put soaked beans in medium-sized saucepan and cover with water. Bring to boil and simmer 20 minutes. discard water.
2. Brown chicken if desired, in 1-2 tbsp. oil in skillet.
3. Combine pre-cooked and drained beans, chicken, and all remaining ingredients in slow cooker.
4. Cover. Cook on low 10-12 hours, or high 5-6 hours.
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