I got this recipe from one of my bffs and we love it!!! Here's my take on her recipe. **If I'm in a Crockpot mood, I put everything but the cheese and sour cream in the Crockpot until the chicken is done. Shred chicken, then continue with recipe.
INGREDIENTS
3-5 chicken breasts
2 Tbsp olive oil
1 onion, chopped
1-2 Tbsp garlic, minced
2 (4 oz) cans diced green chiles
2 tsp ground cumin
1 tsp oregano
3 (15 oz) cans white beans, drained and rinsed (I prefer canellini/white kidney)
4-6 cups chicken broth
3-4 cups shredded Monterrey Jack cheese
1/2 tsp cayenne pepper (optional)
Sour cream
DIRECTIONS
Cook and shred chicken (I boil it with some bouillon in the water. Save that for your broth.)
In large pot, heat oil. Saute onion, garlic, chiles and seasonings till onions are soft.
Add shredded chicken, broth and beans. Simmer 30 minutes, till heated through.
Just before serving, stir in shredded cheese to melt.
Serve with sour cream, if desired.
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