1 onion, chopped
1 garlic cloves, minced
1 T olive oil
4 cups chicken, cooked and cubed
2 cans (15oz) white kidney beans, rinsed & drained
1 can garbanzo beans, rinsed & drained
2 cups chicken broth
1 can (4oz) green chilies
2 tsp cumin
½ tsp dried oregano
¼ tsp salt
¼ tsp cayenne pepper
¼ cup minced fresh cilantro (I always add more!)
Top with corn chips, shredded Monterey Jack cheese and sour cream
Sauté onions and garlic in oil till tender. Add remaining ingredients, stir well and let simmer on low for about an hour. Or put into a crock pot and cook on low for 6 hours.
Brooke Louks, Mt. Pleasant
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