I LOVE this in the winter. So good. Especially on Sunday’s during football season!
3lb chicken breast
3 cans great white beans
4 cloves minced garlic (I buy already minced in the jar)
1 onion, chopped
2 cubes chicken bouillon
2 tsp ground cumin
1/4 tsp ground clove
1/4 tsp cayenne pepper
1 tsp ground oregano
1 cup sliced jalapenos
16oz shredded pepper jack cheese (don’t try to substitute this….trust me on this one. Sometimes, when I couldn’t find it already shredded I’ve had to shred a block of it myself. Worth it.)
This is a pretty thick soup. If you want more of a broth to it, my mom has dissolved the bouillon cubes in 2 cups of water. I like it thick though.
Put all in crock pot for 8 hours. Shred chicken and enjoy! I serve with sour cream and oyster crackers. Now that I’m typing this out, I think I might make this this weekend. 🙂
Three More Bites... 
Sep 22, 2009 @ 19:06:44
We LOVE this chili! I think I did a cup of water with the bouillon to thin it out a little. And just to confirm: you use fresh jalapenos, right?
Sep 22, 2009 @ 19:16:01
Yes! I use fresh….and you have to be VERY careful cutting them. I’ve gotten the juice in my eye with my contacts. Not. Fun.
Sep 23, 2009 @ 18:40:47
I love this too! I made this for the first time this Spring!
Sep 24, 2009 @ 23:36:36
I didn’t think I liked this til I had it at Nicole’s and LOVED it!