1 LBS cooked shredded chicken
1 small onion diced
1 glove garlic minced
1 tsp cumin
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
1 tsp season salt
1 can jalapeños diced (drained and rinsed), or 2 fresh jalapeños diced
2 cans diced green chiles, undrained
1 cup salsa verde
3 cans pinto beans (15 ounce each) or navy beans drained and rinsed
32 ounces chicken broth
Cook onion with olive oil in large 4 qt pot until soft. add in garlic and cook 1 minute.
Add in cumin, oregano, garlic, onion, pepper and salt cook a few minutes.
Add in can of jalapeños, green chilies, salsa verde, pinto beans and broth.
Add in shredded chicken.
Bring to a boil, reduce heat to simmer.
Simmer around 20 mins or until flavors blend.
