• 5-6 cups Great Northern Beans (I used canned beans, drained but not rinsed)
• 2-4 cups Chicken Broth
• 1 12-ounce Beer (I prefer a Lager)
• 2 cloves Garlic
• 1 medium chopped Onion
• 2 tablespoons Olive Oil
• 1 (4 oz.) can chopped green Chiles
• 1 Pablano Chili, seeded and chopped
• 1 tablespoon ground Cumin (or more to taste)
• 2 teaspoons dried Oregano
• 4 cups of cooked Chicken, cubed or shredded (I like shredded rotisserie chicken)
• Hot Sauce, salt, and pepper to taste

Instructions:

1. Add the onion and olive oil to a large pot and sauté over medium high heat until soft and translucent.  And the garlic and Pablano pepper and cook until tender and the onion just starts to brown.
2. Add the chicken, Chilies, cumin, oregano, salt and pepper to the pot and stir.
3. Add the beer and increase the heat slightly.  Boil until the beer is reduced down and almost all liquid is gone.
4. Add the beans, hot sauce, and broth.  Bring to a boil, then drop the temperature and simmer for about an hour until thickened. (I usually need 3-4 cups of broth for this method.)
5. Alternatively, once the beer cooks down, the mixture can be added to a crockpot before adding the remaining ingredients. Cook on low for two to four hours, although it will keep longer if necessary.  (I usually only need to add 2-3 cups of broth to the crock pot unless I am cooking it all day).
6. Serve with cheese, sour cream, and tortilla chips.