Total Time:  6 Hours, 20 Minutes

Prep Time:  20 Minutes

Cook:  6 Hours

Ingredients

Yield:  8 Servings

• • 1 Tbsp olive oil
  • 3 medium onions, chopped
  • 2 garlic cloves, minced
  • 4 cups cubed cooked chicken or turkey
  • 2 cups chicken broth
  • 2 cans (15oz each) white kidney or cannellini beans, rinsed and drained
  • 1 can (15oz) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (4oz) chopped green chilies
  • 2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/4 cup minced fresh cilantro
  • Optional toppings: corn chips, shredded Monterey Jack cheese, and sour cream

Directions:

1. 1. In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer.
   2. Transfer to a slow cooker. Stir in chicken, broth, beans, chilies, and dry seasonings.
   3. Cook, covered, on low 6-8 hours. Stir in cilantro. If desired, serve with corn chips, cheese, and sour cream.