Ingredients
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1 tablespoon olive oil
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1 large onion, minced
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2 cloves garlic, minced
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1 cup dry white wine or 1 cup chicken broth
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2 cans great northern beans, rinsed and drained
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1 teaspoon mustard powder
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1 teaspoon ground cumin
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1/2 teaspoon salt
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4 cups baked corn tortilla chips
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sour cream
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1/8 teaspoon ground black pepper
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3/4 lb boneless skinless chicken breast, cubed
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1/2 cup shredded reduced-fat sharp cheddar cheese
Instructions
- Heat oil in large skillet over medium-high heat.
- Add chicken and cook until no longer pink.
- Remove chicken and set aside.
- Add onion and garlic to skillet and cook until tender.
- Place chicken, onion, and garlic in crockpot.
- Add wine, beans, mustard powder, cumin, salt and pepper.
- Cook on low 5 to 6 hours.
- Place servings into bowl (If using tortilla chips put them in bowl first).
- Sprinkle with cheese and add sour cream.