2 large chicken breasts, cooked and shredded
1 medium onion, sliced
1 tsp cumin
Garlic (to taste)
1 can white kidney beans (undrained)
1 can garbanzo beans (undrained)
1 can white corn (undrained)
1 small can chopped green chilies (undrained)
1 cup chicken broth from can
Toppings:
Salsa
Shredded Monterey jack cheese
Sour cream
Hot pepper sauce
Tortilla chips
Boil chicken for 1 hour. Shred with fork. Combine chicken, onion, cumin, garlic, kidney beans, garbanzo beans, white corn, green chilies and chicken broth in large pot. Cook on low for 1 to 3 hours. Serve with remaining ingredients as toppings. Serves 6
