WHITE CHILI

1 pound boneless, skinless chicken breast, cut into 3/4-inch pieces
1 tablespoon flour
1 tablespoon minced garlic
1 tablespoon cumin
1 tablespoon dried oregano
2 teaspoons black pepper
1/2 teaspoon white pepper
1/4 teaspoon crushed red peppers
2 cans (4-ounce each) drained chopped green chilies
1/4 cup minced fresh jalapeņo peppers
1 pound rinsed dried navy beans
5 cups hot fat-free chicken broth
3/4 cup chopped onion
Salt and pepper to taste
1/2 bunch chopped cilantro leaves, divided

In a 4-quart or larger slow cooker, toss the chicken with the flour until evenly coated.

In a small bowl, mix together the garlic, cumin, oregano, black and white peppers, and crushed red peppers; add to slow cooker and mix well. Add the green chilies, jalapeņo peppers, beans, hot broth and onion.

Cover and cook on low 8 to 9 hours or until beans are tender.

Salt and pepper to taste. Stir in half the cilantro. Ladle into bowls and garnish with remaining cilantro.

Makes about 8 cups
adapted from source: Junior Trimmer