1 1/2 lb. boneless chicken, cook and cut up bite size
2 (14 oz.) chicken broth
16 oz. jar white navy beans with liquid
2 c. finely chopped onions
2 tbsp. minced garlic
4 oz. mild green chilies with liquid
2 tsp. cumin
2 tsp. oregano
1/4 tsp. black pepper
dash of hot sauce

Use a large pot. Chicken broth, beans on low heat. Sauté onions and garlic in tablespoon olive oil until tender. Add green chilies with liquid. Put in with broth and beans. Add cubed chicken.

Stir in cumin, oregano, black pepper and hot sauce. Heat until it starts to bubble, about 10 minutes. Serve with favorite cornbread.