INGREDIENTS

• 1 tablespoon vegetable oil
• 1/2 cup diced onion
• 2 cups cooked chicken, diced (can use shredded rotisserie chicken or canned chicken)
• 6 cups cooked Michigan Navy Beans
• 2-3 teaspoons ground cumin
• 1-1/2 cups salsa (mild, medium or hot)
• 2 cups shredded 2% Colby Jack cheese (can also use Monterey jack or pepperjack cheese)

PREPERATION

1. In a large pot, cook diced onion in 1 tablespoon vegetable oil for 3 minutes. Add cooked, diced chicken, cooked navy beans, ground cumin and salsa. 
2. Heat thoroughly, then add shredded cheese and stir until melted. 

Serve with whole grain blue tortilla chips.