Step 1

Rinse and drain pinto and white beans and add to a large zipper bag.

Step 2

Add remaining ingredients to beans in bag. Zip to seal.

Step 3

Pour chicken mixture into slow cooker with chicken broth. Cook on low for 6-8 hours. Remove chicken, shred and return to slow cooker. Mix well.

Step 4

Top with cheese, sour cream, avocado and cilantro as desired.

Step 5

Serve with tortilla chips