This is Ryan's special recipe!  Tried and true, and makes lots!  You can freeze any extra for a quick meal another night! And look - cilantro from my fall garden!!

4 cups chicken broth
3-4 cups chicken or turkey, cooked and chopped
4 x 14.5 oz cans white (like navy) beans (or 1 lb beans, soaked and cooked according to package directions)
3 cloves garlic, chopped
1 medium onion, chopped
2 carrots, chopped
2 celery stalks,  chopped
1 cup green chilies, chopped
juice of 1 lime
2 tsp cumin
2 tsp mexican oregano
1 tsp cayenne pepper (use ½ tsp for less spice)
1 tsp black pepper
1 tsp salt (use more if using reduced sodium chick broth)
2 tsp cilantro, chopped

monterey jack cheese
fresh corn
diced tomatoes
sour cream
green onion
tortilla chips

  1. Combine all items in 6 quart slow cooker.
  2. Place on low for 6-8 hours, or until it reaches desired temperature.
  3. Serve with desired toppings.