3 cans cannelini beans (white kidney beans)
1 (12 oz.) jar Salsa Verde
2 cans of corn or 3 1/2 cups frozen corn
2 chicken breasts, cooked and chopped into small pieces, (about 16 oz.)
1 onion, chopped
1 garlic clove, chopped
Cumin, salt and pepper to taste
Saute onion and garlic in stockpot. Add the remaining ingredients and simmer. This is quick, easy, and delicious!
Great way to use leftover roast chicken.
Have a Blessed Day,