Yield: 10 to 12 servings

1 tablespoon olive oil

1 medium white onion, finely chopped

3 cloves garlic, peeled and minced

2 pounds cooked, shredded chicken (see note)

1/2 pound dried white beans, cooked and drained (see note)

2 cups chicken broth

1 or 2 (4 1/2 -ounce) cans chopped green chiles, drained

1 1/2 teaspoons salt (if using dried beans, see note)

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cayenne (red) pepper (optional)

1/2 cup whipping cream

1 1/2 cups sour cream, divided

4 ounces shredded Monterey Jack or Cheddar cheese, for garnish

60 tortilla chips or corn chips

To use a slow cooker:

1. Heat the oil in a skillet over medium-high heat. Sauté onion and garlic, stirring often, until onion is transparent. Transfer to the slow cooker.

2. Add cooked chicken, cooked beans, chicken broth, green chiles, salt, cumin, oregano, black pepper and cayenne pepper.

3. Set slow cooker on low setting and cook 6 to 8 hours.

4. Before serving, stir in whipping cream and sour cream until thoroughly blended and heated through.

5. Serve in individual bowls with a sprinkling of cheese, a dollop of sour cream and chips on the side for scooping or dipping.

To cook on stovetop:

1. Heat the oil in a large pot over medium-high heat. Sauté onion and garlic in oil until onion is transparent.

2. Add cooked chicken, cooked beans, chicken broth, green chiles, salt, cumin, oregano, black pepper and cayenne pepper. Bring to a boil. Reduce heat to simmer for 30 minutes. Stir occasionally.

3. Before serving, stir in whipping cream and sour cream until thoroughly blended and heated through. Remove from heat.

4. Serve in individual bowls with a sprinkling of cheese, a dollop of sour cream and chips on the side for scooping or dipping.

Notes: Poach or bake the chicken, then tear into shreds. Poaching the chicken gives a nice texture and shreds easily.

You may use navy, white kidney, cannellini or great northern beans in this recipe. If you don’t want to cook them, use two cans of beans, 13 3/4 ounces to 15 3/4 ounces each, depending on the type of bean. If using canned beans, drain well and rinse before adding them to the pot.

If you are using canned beans, use 1 teaspoon or less of salt.

Per serving: 375 calories; 18g fat; 8g saturated fat; 101mg cholesterol; 31g protein; 21g carbohydrate; 1.5g sugar; 5g fiber; 647mg sodium; 149mg calcium.

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