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