Ingredients:
- 3 cans (15-1/2 ounces each) great northern beans (or kidney beans), rinsed and drained
- 3 cups cubed cooked chicken breast
- 1 jar (15 ounces) Alfredo sauce
- 2 cups chicken broth
- 1 to 2 cans (4 ounces each) chopped green chilies
- 1-1/2 cups frozen gold and white corn
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 cup (4 ounces) shredded pepper Jack cheese
- 1 cup plain greek yogurt (or sour cream)
- 1 small sweet yellow pepper, chopped
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ground cumin
- 1-1/2 teaspoons white pepper
- 1 to 1-1/2 teaspoons cayenne pepper
Directions: In a 5- or 6-qt. slow cooker, combine all ingredients. Cover and cook on low for 3-4 hours or until heated though, stirring once. Yield: 12 servings (1 cup each).
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