24 ozs Chicken Broth
4 15 oz Cans of White Beans -any variety (double if omitting chicken)
3 Baked Chicken Breasts Chopped
½ White Onion Chopped
3 Cloves Garlic Chopped (or more to taste)
1 1/2 Cups Fresh Cilantro Chopped
2 Small Cans Green Chilies
Juice from one small lime
1 Cup Grated Monterey Jack Cheese (divided for portions)
I Tablespoon Plain Greek Yogurt per serving
4 Tbs Ground Cumin
Sprinkle salt and pepper over chicken and bake at 350 degrees for 30 minutes. Remove from oven and chop.
Combine broth, beans, onion, garlic, cilantro, green chilies, lime juice, cumin, salt and pepper and simmer in Crockpot or dutch oven over medium heat for 1 hour. Stir occasionally. Add chicken, stir and check for flavor balance. Adjust spices to taste and continue to simmer on low for another 45 minutes-1 hour.
Divide into bowls and top with grated cheese and Greek Yogurt. A splash of green chili hot sauce is optional!