2 15-oz cans white beans rinsed and drained

4 cups chicken broth

1 tbsp olive oil

2 whole (bone-in) chicken breasts (about 3 lbs)

2 onions chopped

4 cloves garlic, chopped

2 4-oz cans roasted green chillies, drained

1 tbsp ground cumin

Place beans and broth in a slow cooker.  Cover and cook on high until beans are tender, 2 hours.

Warm oil in skillet over medium high heat, sprinkle chicken with spices.  Place chicken skin side down in skillet cook until brown about 4 minutes.  Turn and cook for 2 mins more.  Transfer to a plate; remove and discard skin.  Drain all but 2 tbsp fat from skillet.  Add onions and garlic, sauté until softened about 5 mins.  Add onion mixture, chillies, 1 cup of water and cumin to slow cooker.  Stir; and add chicken.

Cook on low for 6 hours, stirring twice.  Remove 1 cup of beans plus ½ cup of liquid from cooker.  Puree in blender; return to cooker.  Remove chicken, shred meat and return to cooker.

Tip: you can use other types of beans, try it with black or navy beans or even a mixture.