4 to 6 chicken breasts, cooked and shredded
6 c. chicken broth (1 large and 1 small can)
1 large onion
2 cloves garlic or garlic powder
2 cans green chilies, chopped
1 large jar Northern beans
1 tbsp. oregano
1 tbsp. cumin
2 tsp. red peppers
1/2 tsp. salt and pepper

Cook beans, spices and veggies in broth for 1 hour. Add chicken and cook for 15 minutes. Serve with sour cream and Monterey Jack cheese.