Nutrition per serving may change if servings are adjusted.
3 (15 ounce) cans no-salt-added Great Northern beans, rinsed and drained
4 cups reduced-sodium chicken broth
1 pound skinless, boneless chicken breast halves
2 cups finely chopped onions
1½ cups chopped desired-color sweet peppers
2 4-ounce cans diced green chile peppers, undrained
4 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano, crushed
½ teaspoon salt
¼ teaspoon cayenne pepper
1½ cups shredded Monterey Jack cheese (6 ounces) (optional)
Plain fat-free Greek yogurt (optional)
Fresh cilantro leaves (optional)
In a 4- to 5-qt. slow cooker combine beans, broth, chicken breast, onions, sweet peppers, chile peppers, garlic, cumin oregano, salt and cayenne pepper. Cover and cook on low 4 to 5 hours or high 2 to 3 hours.
Remove chicken; shred using two forks. Return shredded chicken to cooker. If desired, top servings with cheese, yogurt and/or cilantro.