• 4 oz butter
• 2 sweet onions, chopped
• 4 cloves garlic, minced
• 6 boneless chicken breast halves chopped (I use boneless, skinless chicken thighs)
• 1 or 2 (4 ounce) cans canned green chile peppers, chopped(green chilis optional depending on your taste)
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 1/2 cup shredded Monterey Jack cheese

4 cloves crushed garlic

Chicken broth to cook beans(I use reconstituted salt caution) supplement with water as needed to cook beans.

Cook 1 cup dried Navy beans according to package directions in chicken broth instead of water.) Don’t salt until done. Broth may have enough salt)May use large can of Navy beans if you prefer

Saute onions and garlic in butter till clear. Add chopped chicken breasts. Stir in spices and 1 can green chilis if you’re a sissy like me, 2 if you like spicy. Simmer 10 minutes Mix into prepared beans. Simmer on low( bubbling around edges of pan till flavors blend well.

If you’re feeling wild, you can add cayenne or chopped jalapeños.

Before serving, stir in grated Monterey Jack Cheese. Salt and black pepper to taste.

Great with regular or Mexican Cornbread.

Can double recipe. It freezes well.

Best if made day ahead and you give spices time to get friendly.