Ingredients

1 pound boneless chicken breasts (cut up into bite-sized pieces)
2 medium-large onions, diced
2 cans green chillies, drained
1-16 ounce can of white beans, drained and rinsed
2 cups chicken broth (canned is fine)
2 teaspoon ground red pepper
1 teaspoon black pepper
3 teaspoon cilantro
2 teaspoon oregano
2 teaspoons cumin
2 to 3 jalapeno peppers, chopped
4 cloves garlic, crushed

1. Saute onions in some butter or margarine. 

2. Add all ingredients into crock pot.  Cook on LOW for 6 to 8 hours or HIGH 3 to 4 hours. 

3. Serve topped with shredded Monterey Jack cheese and corn bread muffins.
 

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