INGREDIENTS
1 tbsp
extra virgin olive oil
1
medium onion, chopped
3 cloves
garlic, minced
1
jalapeño, ribs and seeds removed, minced
2
each) can chopped green chiles
2 tsp
ground cumin
1 tsp
dried oregano
1/4 tsp
cayenne pepper
1 14.5 ounce can
chicken broth
3 cans
each) cans white beans, undrained (I used cannellini beans)
6 oz
salsa verde
3 cups
chopped, cooked chicken
1 cup
shredded Colby-Jack cheese
desired toppings, such as sour cream, jalapeños, fresh pico de gallo, cilantro, avocado