Leftover chicken from earlier in the week (or 2 chicken breasts, cooked)
1 can cream of chicken (I was out of chicken stock, which you can use instead)
1.5 cans water (to thin cream of chicken, or to cover beans if using one can chicken stock)
3 cloves garlic, minced
1/2 onion, chopped
1 Tbsp each of cumin, oregano, and chili powder
Throw in crock pot, cook on low for 8-10 hours
Optional:
add 1 can chopped tomatoes and/or 1 bell pepper chopped and/or any other veggies you want in the last hour of cooking.
1 Tbsp cilantro
top with a dollop of sour cream and/or some shredded white cheddar or pepper-jack
serve with crusty bread
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