Ingredients
4
cans (16 oz) navy beans
7
cups Progresso™ reduced sodium chicken broth (from two 32-oz cartons)
1
large onion, chopped
2
cloves garlic, finely chopped
2
teaspoons ground oregano
2
teaspoons ground cumin
2
cans (4.5 oz) Old El Paso™ Chopped Green Chiles
5
cups cooked chicken
Preparation
In large soup pot, heat all ingredients to boiling over medium-high heat, stirring occasionally. Reduce heat to medium-low. Cover; simmer for about an hour.
