Ingredients
3 cans (15-1/2 ounces each) great northern beans, rinsed and drained3 cups cubed cooked chicken breast1 jar (15 ounces) Alfredo sauce2 cups chicken broth1-1/2 cups frozen gold and white corn (about 8 ounces), thawed1 cup shredded Monterey Jack cheese1 cup shredded pepper jack cheese1 cup sour cream1 small sweet yellow pepper, chopped1 small onion, chopped1 to 2 cans (4 ounces each) chopped green chiles3 garlic cloves, minced3 teaspoons ground cumin1-1/2 teaspoons white pepper1 to 1-1/2 teaspoons cayenne pepperOptional: Salsa verde and chopped fresh cilantro
Preparation
In a 5- or 6-qt. slow cooker, combine all ingredients except salsa and cilantro. Cook, covered, on low until vegetables are tender and flavors are blended, 3-4 hours, stirring once. If desired, serve with salsa and cilantro.
