4 garlic cloves, minced
2 (4 ounce) cans chopped mild green chilies
2 teaspoons ground cumin
3 (16 ounce) cans great northern beans, undrained
6 cups chicken stock or 6 cups canned chicken broth
4 cups chopped cooked chicken, to taste (Use canned chicken for speed)
Throw it all in a pot. Simmer until the onions and garlic are tender. Serve. I am alllllllllll about fast and easy. Add Cayenne pepper if you like some heat and a can of diced tomatoes if you’re not afraid to turn it a bit red.
Garnish with Monterey Jack cheese