Ingredients

•   Nonstick cooking spray
• 8  ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1  15-ounce can white kidney beans (cannellini beans) or Great Northern beans, rinsed and drained
• 1-1/4  cups reduced-sodium chicken broth
• 1/4  cup chopped onion
• 1/3  cup chopped green sweet pepper
• 1/2  of a small fresh jalapeño chile pepper, seeded and finely chopped*
• 1/4  teaspoon ground cumin
• 1/4  teaspoon dried oregano, crushed
• 1/8  teaspoon ground white pepper
• 1  clove garlic, minced
• 2  tablespoons chopped tomato (optional)
• 2  tablespoons sliced green onion (optional)
• 2  tablespoons shredded Monterey Jack cheese (1 ounce) (optional)

Directions

1. Lightly coat an unheated medium skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Brown chicken in hot skillet; drain off fat.

2. In a 1-1/2-quart slow cooker, combine chicken, drained beans, broth, onion, sweet pepper, chile pepper, cumin, oregano, white pepper, and garlic.

3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. If no heat setting is available, cook for 4 to 5 hours.

4. If desired, sprinkle individual servings with tomato, green onion, and cheese. Makes 2 servings.