This was delicious with pulled rotisserie chicken bites.
3 15 oz.cans Great Northern, pinot, or white kidney (cannellini) beans, rinsed and drained
2 1/2 cups chopped cooked chicken
1 cup chopped onion (1 large)
1 1/2 cups chopped red, green, and/or yellow bell pepper (2 medium)
2 fresh jalapeno chile peppers, seeded and chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano, crushed
3 1/2 cups chicken broth
Shredded Monterey Jack Cheese (optional)
Broken tortilla chips (optional)
In a slow cooker, combine the drained beans, chicken, onion, sweet pepper, jalapeno, garlic, cumin, salt and oregano. Stir in chicken broth.
Cover and cook on low for 8-10 hours or on high for 4-5 hours. If desired, serve with cheese and tortilla chips.
OR - if you are in a hurry, just make on the stovetop (like I did). Saute your onions, peppers, and spices together in a little olive oil. Then add in the drained beans, chicken, and broth. Bring to a boil, cover, reduce heat, and simmer about 30 minutes. If you prefer this to be more stew-like, puree 1 or 2 of the cans of beans with a little chicken broth in a blender before adding to the soup.