- 2 cooked and shredded chicken breasts
- 4 cups chicken stock
- 2–16oz cans BUSH’S® Chili Beans (yellow can) or BUSH’S® Pinto Beans (blue can)
- 1–4oz can diced chiles
- 1 cup frozen corn
- 1 1/2 cups white cheddar cheese
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons dried cumin
- 2 teaspoon dried oregano
- 1 tablespoons onion powder
- Cilantro, washed
- Lime wedges
- Tortilla chips
Boil raw chicken breasts until cooked through. Drain water (or use later for chicken stock) and move cooked chicken to a bowl.
Shred Chicken with a hand mixer or with a fork.
Place garlic in large stock pot and heat for about a minute.
Add cooked shredded chicken to the pot.
Mix in chicken stock, canned beans, green chiles, frozen corn and spices.
Bring to a boil on medium to high heat.
Allow to slow-simmer until you are ready to eat.
Once you are ready to eat, stir in cheese until melted.
Scoop into a bowl and garnish with cilantro and a lime wedge.
Serve with tortilla chips.