1 lg. jar Great Northern beans, drained
1 onion, chopped
3 cloves of garlic, minced
2 (4 oz) cans chopped green chilies
2 teaspoons cumin
1 teaspoon dried oregano
11/2 teaspoons cayenne
1/2 teaspoon salt
2 lbs chicken
1 (15 oz) can chicken broth
1 cup water
1. Put all ingredients in the crock-pot. Place chicken last and make sure it’s submerged in the liquid. Stir to mix thoroughly.
2. Cover and cook on low for 10 hours or high for 6 hours.
3. Use fork to shred chicken. Serve topped with cheese and sour cream.