White Chicken Chili

This White Chicken Chili also came from our Fix-It and Forget-It Cookbook. This time, however, we followed the recipe as it appeared.

---

1	TBSP	olive oil
1/2	lb.	boneless, skinless chicken breast, cubed
1		medium onion, chopped
1		garlic clove, minced
1/2	cup	chicken broth
1	15.5-oz. can	white northern beans, rinsed and drained
1/2	tsp	dry mustard
1/2	tsp	ground cumin
1/4	tsp	salt
	dash	black pepper
2	cups	tortilla chips
1/4	cup	cheddar cheese
Warm oil in skillet over medium-high heat. Add chicken and cook until chicken is no longer pink. Remove chicken and place in slow cooker. Add onion and garlic to skillet. Cook 5 minutes or until tender. Add onion and garlic to skillet. Add broth, beans, mustard powerd, cumin, salt, and pepper. Cover. Cook on low for 5-6 hours. Serve over tortilla chips and sprinkle with cheese. Garnish with sour cream, if desired. Yield: 4 servings

---

Food Guys says: This was fairly tasty. A lot of beans and only a little bit of spice. The crunch of the chips made for some good texture, and you can never go wrong with cheese. I rank this one:

Food Gal says: I liked the tortilla chips on the bottom, and the cheese on top. I found the chili itself to be just OK. Plus I don't get using a crock pot for a recipe if you have to use the stove anyway. I rank this: