Instructions: Soak beans overnight in water to cover. Drain.

Combine beans, broth, garlic and onion in 6 qt crockpot. Cook on low 6-8 hours. Add spices and chicken. Cook another hour. Top individual servings with cheese & sour cream.

NOTES : I found this at the Crockpot Archives at Southernfood.miningco.com but it is not a crockpot recipe. Kind of confusing, isnt it? Anyway, it looked really good and is. I didnt have dried cannellini or great northern beans so I used pinto. But it was still good.

I served it with my adapted version of Susan Powters Cornbread and a selection of hot sauces on the side.

Other cooking notes: I had already cooked the beans the day before, so I put the cooked beans and the rest of the ingredients except the cheese in the crockpot and cooked it for 4-5 hours. I used jalapenos with the canned green chiles and it wasnt hot enough. To me chili should be hot. This was not. So at the table I added some Scorned Woman Hot Sauce (hubby used Franks Red Hot, he has less of a tolerance to heat) and it was perfect, with some extra slilced jalapenos on top. Right before serving, I put the cheese on top and covered it (unplugged) and the cheese melted. It was quite tasty anyway.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.