Servings: 8 to 10

2 lbs boneless chicken breast 2 lbs boneless chicken breast
1 tablespoon olive oil 1 tablespoon olive oil
1 tablespoon ground cumin 1 tablespoon ground cumin
2 teaspoons oregano 2 teaspoons oregano
½ teaspoon cayenne pepper (optional) ½ teaspoon cayenne pepper (optional)
2 medium onions (chopped) 2 medium onions (chopped)
4 garlic cloves, minced 4 garlic cloves, minced
2 4 Oz cans green chilies 2 4 Oz cans green chilies
½ teaspoon ground pepper ½ teaspoon ground pepper
2 tablespoon fresh chopped cilantro 2 tablespoon fresh chopped cilantro
4 cans great northern beans, drained 4 cans great northern beans, drained
2 cans shoe peg white corn 2 cans shoe peg white corn
6 cups chicken broth 6 cups chicken broth
3 cups Monterey Jack cheese 3 cups Monterey Jack cheese
salsa salsa
crushed tortilla chips crushed tortilla chips

1. In a stockpot, add chicken to chicken broth and bring to a boil
2. Reduce heat to low and simmer until chicken is fork-tender (about 20 to 30 minutes)
3. Pull chick apart or cut into small cubes
4. In a medium skillet, add olive oil, ground cumin, oregano, cayenne pepper, ground pepper, fresh cilantro, chopped onions, and garlic. Stir until tender
5. In a stockpot, add spices to chicken and chicken broth
6. Also add chopped green chilies, great northern beans, and shoe peg corn
7. Bring to a boil, reduce heat and let simmer for about 20 minutes.
Serve with cheese, salsa, and crushed tortillas as desired