1-1/2 cups chicken breast (chopped into chunks)

1-2 Tbsp olive oil

1 onion, chopped

2 cans white beans (navy or great northern)

2-4 cups canned chicken broth (as needed)

2 Tbsp fresh cilantro, chopped

1 tsp ground cumin (to taste)

1 tsp garlic salt

juice of 1 lime

1 large can chopped green chiles

1/4 tsp cayenne pepper (more if you like it hot)

1-3 chopped jalapenos (adjust according to taste preference)

Grated Monterey Jack cheese

Tortilla chips (optional)

STOVE TOP DIRECTIONS

Heat oil in covered pot and then add chicken breast and saute' until cooked (about 5 mins). Remove chicken and set aside but leave behind the juices/oil. Add chopped onion, cover and saute' until translucent (you may want to add a little more oil if necessary) and cook about 3-5 mins. Add 2-3 cups chicken broth (add more later if needed), dry spices, green chiles, jalapenos and half of the cilantro and half of the lime juice. Simmer for 15 mins. Add beans and simmer for 5-10 mins. Add chicken, remaining cilantro and lime and bring back to a low boil simmering for 5 mins. Serve with cheese and chips.

CROCK POT DIRECTIONS

cook the chicken breasts in the microwave, knowing that even though it will be a little tough, it will become tender after cooking all day in the crockpot (chop when done).

Saute' onions in oil as instructed above and add to crock pot. Add everything else to the crockpot, and cook for 8 hours on low.