Ingredients
4-6 chicken breasts, cooked and chopped or shredded (I actually microwaved bone in skinless and they stayed so moist)
1 TBSP olive oil (not really needed)
2 medium onions chopped
4 cloves minced garlic
2-3 4 ounce cans chopped green chilies (you can do your own if you like higher heat)
2-3 teaspoons+ cumin
1/4 tsp. cayenne (more or less to suit your taste)
1-2 tsp. oregano ( I also added basil and a bay leaf)
3-4 16 ounce cans undrained white beans (Navy, Cannelli, Great Northern)
5-8 cups chicken broth depending on how thick you want your soup/stew
Sliced carrots
Chopped Zucchini
Corn
Optional: Queso Blanco or Parmesan cheese
Preparation
Sauté onion, garlic and chili (this is why I didn’t use oil, the chilies are wet) until softened. (If you opt to use fresh chilies, maybe use oil-I don’t like spicy things, that is why I use canned)!!! Add spices and sauté a few minutes more. Add broth and carrots, bring to a boil, simmer a bit, then add undrained beans. Bring to a boil, reduce heat and simmer. About 30 minutes before you are ready to serve add zucchini and corn. Adjust seasonings obviously as you go! I had rice, Queso Blanco and parmesan cheese on the side, but no one used/wanted it! You could add any vegetable to this that you like, maybe just up the seasonings and chilies!
