- 1 tablespoon olive oil
- 3/4 pound boneless, skinless chicken breast, cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup dry white wine or chicken broth
- 2 (14 ounce) cans navy beans, rinsed and drained
- 1 teaspoon mustard powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 ounces baked tortilla chips
- 1 cup shredded reduced-fat extra-sharp Cheddar cheese
- Warm oil in a large skillet over medium-high heat. Add chicken and cook 10 minutes, or until chicken is no longer pink, stirring frequently. Remove and set aside. Add onion and garlic to the skillet and cook 5 minutes, or until tender.
- Spoon chicken, onion, and garlic into a slow cooker. Add wine or broth, beans, mustard powder, cumin, salt, and pepper. Simmer on low 5 to 6 hours. Serve over tortilla chips and sprinkle with cheese.