1 1/2 lbs. chicken, cooked and diced
4 15-oz. cans white beans
1 1/2 c. chicken broth (can add more if too thick)
1 4-oz. can green chilies
1 onion, finely chopped
3 T. chopped cilantro
1/2 T garlic in olive oil (I wasn't sure what that means so I just used one clove of minced garlic)
1 1/2 t. ground cumin
1/2 t. oregano
1/2 t. pepper
2 c. Monterey Jack cheese, shredded
Combine all ingredients except cheese. Simmer for 1 hour. Or cook in a crock pot on low all day. Stir in cheese just before serving. Makes 10 servings.
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