Second place recipe by Marlys Nagel of Castana, Iowa

3 cans Northern beans, rinsed and drained

3 cups diced chicken breasts

1 jar alfredo sauce

2 cups chicken broth

1-4 ounce can chopped green chilies

1 ½ cups white whole kernel corn

1 ½ cups shredded Monterey Jack cheese

1 cup shredded Pepper Jack cheese

1 cup sour cream

1 yellow pepper, chopped

1 onion, chopped

3 garlic cloves, minced

1 tablespoon ground cumin

2 teaspoons white pepper

1 teaspoon cayenne pepper

In a five quart slow cooker, combine all ingredients. Cook and cover on low for 3-4 hours until heated through, stirring once. Serve with salsa verde and cilantro.


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