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Ingredients
US|METRIC
4 SERVINGS
- 1 onion (medium, chopped)
- 1 Tbsp. oil
- 5 cloves garlic (minced)
- 3 cans diced green chiles
- 4 lb. chicken (cooked, shredded)
- 72.5 oz. navy beans (drained)
- 1 can chicken broth
- 48 oz. salsa
- 24 oz. shredded Monterey Jack cheese
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Directions
- Cook the chicken any way you like, then shred it. You could also buy a roasted chicken and shred that.
- In a large pot, saute the onion and garlic in the oil, over medium heat until softened.
- Add in the beans, chicken, broth and salsa and let simmer about 15 minutes.
- Stir in the cheese.
- Refrigerate overnight or immediately transfer to a crock pot on low, to keep it warm, up to 5 hours.
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