Confessions of A Wanna Be Cook

• 3/4 pound boneless skinless chicken breasts, cubed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
• 3 cups chicken broth, divided
• 1-1/2 cups (6 ounces) shredded cheddar cheese
• Sour cream and minced fresh cilantro, optional

1. Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook the chicken, onion, jalapeno, oregano and cumin in oil for 3-4 minutes or until chicken is browned and vegetables are crisp-tender. Add garlic; cook 1 minute longer.
2. Transfer to a 3-qt. slow cooker. 
3. In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. 
4. Add to the slow cooker with the remaining beans and broth. 
5. Cover and cook on low for 3 to 3-1/2 hours or until heated through.
6. Stir before serving. Sprinkle with cheese. Garnish with sour cream and cilantro if desired.

(Source: tasteofhome.com)