INGREDIENTS

2 (15 oz.) cans white beans, rinsed and drained
1 cube LINZ® Chicken Bouillon Cube
1 tablespoon vegetable oil
2 whole bone-in chicken breasts (3 lb.)
1/2 teaspoon salt
1/4 teaspoon pepper
2 onions, chopped
4 cloves garlic, chopped
2 (4 oz.) cans roasted green chilies, drained
1 tablespoon ground cumin

PREPARATION

1. Place beans and 1 cube LINZ® Chicken Bouillon Cube in a slow cooker. Cover and cook on high until beans are tender, 2 hours.
2. Warm oil in skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken skin side down in skillet; cook until brown, about 4 minutes. Turn and cook for 2 minutes more. Transfer to a plate; remove and discard skin. Drain all but 2 Tbsp. fat from skillet. Add onions and garlic; cook until softened, 5 minutes. Add onion mixture, chilies, 1 cup water and cumin to slow cooker. Stir; add chicken.
3. Cook on low for 6 hours, stirring twice. Remove 1 cup beans plus 1/2 cup liquid from slow cooker. Puree in a blender; return to slow cooker. Remove chicken, shred it and return to slow cooker. Spoon into individual bowls and serve.