Chicken Taco Soup

48 oz can white beans

4 cups cooked shredded chicken (6 breasts)

2 medium onions

4 garlic cloves

1 T olive oil

2-4 cans copped green chilies

¼ t cayenne pepper

6 cups chicken broth (5 cans)

2 t ground cumin

1 cup shredded Monterey jack cheese



Cook chicken with one cup of water and chopped onion in crock pot 6 to 7 hours prior (so it will shred). Combine all other ingredients and simmer 1 hour to warm.



Serve with lime chips, jack cheese, lime wedges, avocado, and cilantro.

From Rachel B. (I got to partake of this delight! So yummy!)