This recipe comes from my friend Brooke and is a regular in our house during the winter time. Bonus - it's a crockpot meal which always makes the dinner hour a little smoother!
4 chicken breasts
1 Tbsp. olive oil
1 large onion
4 garlic cloves (minced)
1 4oz can diced green chilies
2 tsp. ground cumin
1 1/2 tsp. oregano
1/4 tsp. red pepper
3 cans Bush's Great Northern Beans (or canneloni or small white beans)
4 cups chicken broth (or more depending on desired consistency)
1-2 cups shredded Monterey jack cheese
In a large pan, sweat onions over medium heat in olive oil until they are translucent. Add the next five ingredients with a little of the chicken broth to combine the flavors. Simmer for a few minutes and put it in the crockpot with the chicken, beans and rest of the chicken broth. Cook 6-8 hours or until the chicken is cooked through and can be shredded. Shred the chicken, add the cheese and serve. Delicious topped with chips, guac, sour cream - all the fixings!
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