Ingredients
- 2 to 3 cups boneless, skinless cooked chicken, cut into bite-size pieces
- 2 cups low sodium chicken broth
- 1 sweet onion, diced fine
- 1 stalk celery, diced fine
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced fine
- 1 (16 ounce) jar salsa verde
- 2 (15 ounce) cans cannelloni beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper
- ¼ teaspoon black pepper
- 1 cup shredded Monterey jack cheese, plus additional for garnishing if desired
- 2 tablespoons chopped cilantro, for garnishing if desired
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