White Chili

White Chili
From Taste of Home April/May 2010
Modified by Laura Cannon
You can leave the heat out of this if you leave out the cayenne pepper.

Prep: 30 min
Cook: 3 hours
Yield: 12 servings (1 Cup each)

3 cans (15 1/2 oz. each) great northern beans, rinsed and drained
OR 1 1/2 C. dried great northern beans
3 cups cubed cooked chicken breast
OR 3 cans (12.5 oz. each) canned chicken
1 jar (15 oz.) Alfredo Sauce
2 Cups chicken broth
1 to 2 cans (4 oz. each) chopped green chilis We were out so we didn't use it.
1 1/2 cups frozen gold and white corn
OR 2 cans (15.25 oz. each) yellow corn, canned, drained
1 cup (4 oz.) shredded Monterey Jack cheese
1 cup (4 oz.) shredded Pepperjack cheese
1 cup sour cream
1 small sweet yellow (OR red OR green) pepper, chopped
1 small onion, chopped
3 garlic cloves
Tbsp. ground cumin
1 1/2 tsp. black pepper (white if you are a purist)
1 to 1 1/2 tsp. cayenne pepper (optional)
Salsa verde and chopped fresh cilantri, optional

In a large slow cooker, combine the first 15 ingredients. Cover and cook on low for 3-4 hours or until heated through, stirring once. Serve with salsa verde and cilantro if desired.