Makes 6 Servings.
4 cans (14oz) - Navy beans
3 cups - Chicken, cooked and diced
3 cups - Chicken broth
2 - Onions (walla walla), chopped
2 cloves garlic, minced
2 cans (4oz) - Diced green chilies
2 Tbsp - Vegetable oil
2 teaspoons ground cumin
1- 1/2 tsp - Dried oregano
1/4 tsp - Cayenne pepper
1 Tbsp - McCormick's basil and garlic seasoning
1/2 tsp - Pepper
Salt to taste
1. In a pan place your diced up chicken and basil and garlic seasnong and cook over medium heat until chicken is no longer pink.
2. Add navy beans, seasoned chicken, and chicken in a crock-pot. Turn to low heat.
3. Saute chopped onion and garlic in oil then add spices and green chiles to onion mixture and stir well. Add to crock pot mixture.
3. Cook in crock- pot on low for at least 2 hours. Garnish with sour cream, chopped green onions and Monterey Jack cheese if desired.