1 large onion
1 tbsp. olive oil
4 cloves of garlic (or minced garlic)
4 c. cooked chicken
2 cans chicken broth (use some of what you cooked the chicken in)
1 can green chilies, drained and chopped
2-3 large cans white beans, drained
1 1/2 tsp. oregano
1 tsp. cumin
1/2 tsp. salt
1 tsp. dried cayenne pepper, optional

Sauté onion, olive oil and garlic together until onions are soft. Cut cooked chicken into bite sized pieces. Add remaining ingredients. Cook for about an hour on stovetop or put in slow cooker for about 4 to 6 hours. Serve with sour cream, shredded jalapeno and Monterey jack cheese and tortilla chips.