This is a good recipe for the fourth or fifth day of camping when your fresh foods are used up. I take all that I can already chopped or measured out into small zipping baggies.

1 can cooked chicken
1 can white or shoepeg corn
1 can white beans (great northern or navy)
1 can chicken broth
1 can diced green chilies
1 1/2 tablespoons butter
1 medium onion, diced
2 teaspoons ground cumin
1 cup shredded Monterey Jack cheese
2 tablespoons chopped cilantro

PREPARATION:

• In large saucepan, melt butter over medium heat. Add onion and saute 2-3 minutes. Put in chicken, corn, beans, chilies, broth, and cumin. Salt and pepper to taste. Cover and heat thoroughly. Serve with cheese, cilantro, and sour cream as toppings.

• Goes well with tortilla chips or warmed flour tortillas.

• Servings: 4-6
  Preparation time: 10 minutes