3 cups of shredded chicken, canned or boiled about 4 breasts; 1 whole fryer pulled or leftovers

1 medium onion

1 T. chicken bouillon

2 cans (15 oz each) white beans

1 tsp. of oregano

1 teaspoon cumin

1/2 cup parmesan cheese

4 oz diced jalapenos in juice

In a pot add 2 cups of water, broth, onion, spices, chicken bouillon. Cook until tender then add beans and chicken; salt and pepper to taste. Add half cup of parmesan cheese. Optional 1 cup of shredded cheddar cheese.

Heat and serve.

Presented by Melissa Graves, Donna's Old Town Cafe

Date: 1/7/2014