Kristen's Mexican Chicken Haystacks

4 lbs cooked chicken, shredded/cut-up
2 lrg onions, chopped
3-4 garlic cloves, crushed
3 28oz cans diced tomatoes
2 7oz cans diced green chilies
3 15.5oz cans pinto beans, drained
1 1/2 Tbs oregano
1 Tbs cumin
Juice of 3 limes (add just before serving)

Mix everything together and cook at 325 for 2-3 hours. Squeeze lime juice into mixture just before serving. Serve with chips, rice, and taco fixings. This serves about 20 people so cut in half for smaller families.

From Freezer: Pull from freezer and thaw in fridge. Heat and serve as above.