Ingredients:
4 chicken breasts
1/2 teaspoon cumin
2 cans navy beans
1 can Rotel tomatoes
2 cups chicken broth
1/2 cup sour cream
8 oz. Grated Monterrey Jack cheese
2 teaspoon parsley flakes Black pepper to taste Directions:
1. Bring broth, navy beans, Rotel tomatoes to boil.
2. Remove from heat, add chicken, sour cream, grated cheese and cumin.
3. Sprinkle in parsley flakes.
4. Stir occasionally on low heat for 20 minutes.
5. Add pepper to taste.
