2 cans chicken broth
1 small can mile chopped green chilies
1 small bottle la victoria green salsa verde
1 can white navy beans (drained)
1 can small butter beans
3-4 cups cooked chopped chicken (bake at 425 for 25 minutes in cooking sherry)
salt/pepper
cumin
combine all ingredients and simmer 30-40 minutes.
garnish with tortilla chips, cheese, onions and sour cream
from janie stone
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