3cupschicken stock or bone broth(low-sodium recommended)
½cupdry white wine(can sub with more chicken stock)
3cupscooked, shredded chicken
3cans (14 ounces)white beans, rinsed and drained
2cansdiced green chiles, mild or medium
3cupsMonterey Jack cheese, shredded/grated
½teaspoonground black pepper
½teaspoonsalt
juice of 2 limes
3tablespoonschopped cilantro
Instructions
In a large Dutch oven or heavy stockpot, heat olive oil and saute onions until just turning golden. Add garlic and spices, cooking until garlic is fragrant, stirring continuously. Add stock and wine, and simmer for 5 minutes.
Stir in chicken, beans, and chiles. Simmer for 10 minutes, stirring every few minutes.
Turn heat to low and add the cheese slowly, stirring until it melts. Add salt and pepper, to taste. Stir in lime juice and add cilantro, simmering for 5 minutes.
Top with favorite garnishes, like chopped tomatoes, green onions, sour cream, or broken tortilla chips.
Notes
For those following Trim Healthy Mama, use breast meat and leave out the cheese for an E meal.