Ingredients
1 tablespoon olive oil3 medium onions, chopped2 garlic cloves, minced4 cups cubed cooked chicken or turkey2 cans (15 ounces each) cannellini beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained2 cups chicken broth1 can (4 ounces) chopped green chilies2 teaspoons ground cumin1/2 teaspoon dried oregano1/4 teaspoon cayenne pepper1/4 teaspoon salt1/4 cup minced fresh cilantroOptional toppings: corn chips, shredded Monterey Jack cheese and sour cream
Preparation
In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer.
Transfer to a 3-qt. slow cooker. Stir in chicken, beans, broth, chilies and dry seasonings.
Cook, covered, on low 6-8 hours or until heated through. Stir in cilantro. If desired, serve with corn chips, cheese and sour cream.
