This is my sister-in-law's recipe (who I need to convince to become a "little piggy" because she has THE BEST recipes). It is one of the best soups I've ever had. Very Good!!!!
2 whole skinless chicken breasts
6 cups water
2 chopped onions
2 garlic cloves, minced
1 Tbs. oil
2-4 4 oz cans chopped green chilies
1-2 diced jalapeno peppers (you can use bottled)
1 1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
1/2 tsp. salt
1 3lb can navy beans, undrained
1-2 cups shredded cheese
Place chicken in slow cooker. Add 6 cups water. Cover and cook on low 3-4 hours, or until tender. Remove chicken from slow cooker. Cube and set aside.
Sautee onions and garlic in oil in skillet. Add chilies, jalapeno peppers, oregano, pepper, and salt. Saute 2 minutes. Transfer to broth in slow cooker. Add navy beans. Cover and cook on low 30-60 minutes. Right before serving add chicken and cheese.
Serve topped with sour cream, salsa, corn chips, or corn bread.
*for a variation, you can use cubed velveta cheese instead of shredded cheese. It takes a little longer to melt, but makes it a little cheesier.