3 cans (15-1/2 ounces each) great northern beans, rinsed and drained3 cups cubed cooked chicken breast
1 jar (15 ounces) Alfredo sauce
2 cups chicken broth
1 to 2 cans (4 ounces each) chopped green chilies
1-1/2 cups frozen gold and white corn
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded pepper Jack cheese
1 cup sour cream
1 small sweet yellow pepper, chopped
1 small onion, chopped
3 garlic cloves, minced
1 tablespoon ground cumin
1-1/2 teaspoons white pepper
1 to 1-1/2 teaspoons cayenne pepper
Salsa verde and chopped fresh cilantro, optional
Directions
In a 5- or 6-qt. slow cooker, combine the first 15 ingredients. Cover and cook on low for 3-4 hours or until heated though, stirring once. Serve with salsa verde and cilantro if desired. Yield: 12 servings (1 cup each).

Directions:

In a 5- or 6-qt. slow cooker, combine the first 15 ingredients. Cover and cook on low for 3-4 hours or until heated though, stirring once. Serve with salsa verde and cilantro if desired.

Yield: 12 servings (1 cup each).

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