If you have leftover chicken or less chicken on hand than you would need to make chicken the main dish by itself, this is a tasty, inexpensive and easy solution.

2 (15 oz.) cans white beans, rinsed and drained
4 cups chicken broth
Cooked chicken–Any amount up to 3lbs, in small pieces
1 tablespoon vegetable oil
2 teaspoons black pepper
2 onions, chopped
1/2 teaspoon garlic powder
2 (4 oz.) cans roasted green chilies, drained
1 cup water
1 tablespoon ground cumin

Optional: 1 can (14 oz) whole kernel corn, drained

Place beans, chilies, broth, garlic, cumin, pepper and chicken in a slow cooker. Add corn, if desired.

Warm oil in skillet over medium-high heat. Add onions; cook until softened, 5 minutes. Add onions and 1 cup water to slow cooker.

Cook on low for 6 – 8 hours, stirring twice. Spoon into individual bowls and serve with cornbread or fried tortillas.