1 # ground chicken or turkey (leftover frozen rotisserie chicken works too)
1 small onion, chopped
6 garlic cloves, minced
1/2 T ground cumin
1 T dried oregano
1 t salt
1/2 t black pepper
1 (28 oz) petite diced tomatoes
4 c chicken or vegetable broth
1 can (19 oz) cannellini beans
1 green bell peppers, chopped
1 1/2 c shredded Monteray Jack cheese (sometimes I don’t add this and just let everyone add it individually after the bowls are served )
1 (4.5 oz) can diced mild chilies
*Can make thru step 2 night before
1. Heat 1 T oil in skillet, cook ground chicken move to crockpot.
2. Reduce heat to medium. Add 1 T oil and onions, cook til soft; add garlic thru pepper. Cook and stir for 1 minute. Add tomatoes and broth, bring to boil. Cook, stir til liquid is reduced about 1/3, about 5 minutes.
3. Add beans to crock and pour tomato mixture over them. Stir to combine. Cover and cook low 6-8 hours or high 3-4 hours.
4. Stir in green peppers, cheese and green chilies. Cook covered on high for 20-30 minutes. Top with salsa, sour cream, cilantro.