CHICKEN CHILI VERDE

4 chicken breasts, cooked and cubed

1 large onion, diced

1-2 garlic cloves, minced

28 oz can diced tomatoes, drained

4 oz can green chilies

14 oz can pinto beans, drained

1 tablespoon Mexican oregano

1 tablespoon cumin

1 bunch fresh cilantro, chopped

Juice of 1 lime

Sauté onion, chicken, and garlic over medium heat.  Add remaining ingredients except for the lime.  Simmer one hour [it doesn’t have to simmer this long, but the longer the better].  Add the juice of one lime.

Serve taco salad style: over chips topped with lettuce, tomatoes, cheese and olives or roll into a burrito.