1 lb dried great Northern beans
3 Tbsp dried minced onion flakes
2 (4.5 oz) chopped green chilies, undrained
1 (16oz) bag frozen shoe peg white corn
1 1/2 tsp garlic powder
2 tsp cumin
1 1/2 tsp oregano
1/4 tsp cayenne pepper
3 cups chicken broth
3 cups half-and-half
5 cups chopped cooked chicken (1 whole rotisserie chicken)
1 cup shredded Monterey Jack cheese
Sort and wash beans. Place in large bowl. Cover with water 2 inches above beans; let soak overnight. Drain and pour beans into slow cooker. Add remaining ingredients to the slow cooker. Stir to combine. Cook on HIGH 8-10 hours, until beans are soft. Serve with additional cheese, cilantro, tomatoes, if desired.
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