1 1/2 qts cooked chicken diced
2 1/4 qts chicken broth
4 1/2 cans (16 oz) white beans undrained
3 med onions chopped
3 cloves garlic minced
3 4-oz cans green chiles chopped
1 1/2 tbsps oil
1 tablespoon cumin
1 tablespoon oregano
3/8 teaspoons cayenne
dash Tobasco sauce
CONDIMENTS:
3/4 qt monterey jack cheese shredded
tomatoes chopped
ripe olives chopped
green onions sliced
sour cream
guacamole or diced avocado
tortilla chips crumbled
Saute onion & garlic in oil and stir in chiles. In large pot combine broth and beans. Add chicken, cumin, oregano, cayenne, Tobasco & onion mixture. Simmer at least one hour.
Serve with some or all of the condiments.