Ingredients
6 cups Chicken, cooked, chopped
1 Onion, medium to large, chopped
6 cans Herdez Salsa Verde, 7oz cans
4 cans White beans, 15-16oz cans, several kinds
1 quart Chicken broth
2 jar Queso Blanco (white cheese dip)
1 bag Monterey Cheese, shredded
1 cup Sour Cream
Preparation
Rinse and drain the beans.
Combine chicken, onion, salsa verde, beans, and chicken broth in a large soup pot or Dutch oven. Bring to a boil then simmer covered for about half an hour.
Add the queso blanco, stirring frequently until thickened. Add more or less to get desired thickness.
Serve in bowls, top with shredded cheese and sour cream for garnish.
