Ingredients:

2 pounds boneless, skinless chicken breasts, cut into bite size pieces

1 small sweet onion, diced

2 cloves garlic, minced

2 jalapeño peppers, seeded and diced

1 medium poblano pepper, seeded and diced

2 (4 ounce) cans diced green chiles

1 teaspoon kosher salt

1 tablespoon chili powder

2 teaspoons cumin

1/2 teaspoon black pepper

1 teaspoon dried oregano

1/4 cup freshly chopped cilantro

3 (15-ounce) cans cannellini beans, drained

4 cups chicken broth, fat-free, low-sodium

1/2 cup reduced-fat grated cheddar cheese

1 cup reduced-fat sour cream

Directions:

1. Add all ingredients, except cheese and yogurt, to the Slow cooker, stir to combine, cover and cook on low 6-8 hours or high 3-4 hours.

2. The last 30 minutes of cooking time, add the sour cream and cheese, stir to combine. Cover and continue cooking 30 minutes.

3. If desired, before serving garnish with additional sour cream, cheese, and cilantro.

Bon Appetit!