Recipe: Mexican Flag Chili (using chicken breast, crock pot)

MEXICAN FLAG CHILI

"This delicious chili pays homage to the colors of the Mexican flag: red, white and green. It is a wonderful blend of fresh vegetables, lightly shredded chicken and white beans."

2 jalapenos, seeded and chopped
2 small white onions, chopped
5 cloves garlic, finely chopped
2 cans (15 ounces each) Great Northern beans, drained and rinsed
1 cup fat-free chicken broth
2 boneless, skinless chicken breasts
2 tablespoons dried basil
1 teaspoon ground cayenne pepper
2 Roma tomatoes, chopped
1 cup shredded pepper Jack cheese
Fresh cilantro (for garnish)

Add jalapeno peppers, onion, garlic, beans and broth to a 4-quart or larger slow cooker. Place chicken on top of bean mixture and sprinkle basil and cayenne over the chicken and mixture.

Cover crock pot and cook on LOW 6 hours.

Fifteen minutes before serving, remove the chicken and shred with 2 forks. Add the shredded chicken, tomatoes and pepper jack cheese to cooker, stirring until well-blended.

Cover crock pot and let cook on LOW 10 minutes or until cheese is completely melted.

Spoon chili into individual serving bowls and garnish each serving with cilantro.

Makes 4-6 servings
Source: Southwest Slow Cooking by Tammy Biber and Theresa Howell