White Chicken Recipe
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| Amount | Ingredient | Preparation |
|---|---|---|
| 1/2 tsp | dry oregano | |
| 2 tsp | floor cumin | |
| 1 | can green chilies | (4 oz) sliced |
| 2 | glasses poultry soup | (I used more) |
| 1 | can garbanzo legumes or chickpeas | (15oz) washed & drained |
| 2 | containers white renal or cannelloni legumes | (15 oz each) washed & drained |
| 4 | glasses prepared poultry or turkey | |
| 1 T | olive or veggie oil | |
| 2 | garlic cloves | minced |
| 3 | med red onion | sliced (I used half an onion) |
| 1/4 tsp | salt | |
| 1/4 tsp | cayenne spice up pepper | |
| 1/4 cup | fresh cilantro or parsley | sliced |
1. In a skillet, then sauté the onions and garlic in oil till tender. Move to your slow cooker. Add the beans, beans, mushrooms, green chilies, cumin, oregano, salt and cayenne; good close properly. Cover and cook on low for 6-7 hours until bubbly.
2. Stir in cilantro. Drink corn chips; top with cheese and sour cream. Yield: 2 servings (2 quarts)
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