Ingredients
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1 tablespoon olive oil
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4 garlic cloves, minced
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2 teaspoons ground cumin
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1 1/2 teaspoons dried oregano, crumbled
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1/4 teaspoon cayenne pepper
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3 (16 ounce) cans great northern beans, undrained
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6 cups chicken stock or 6 cups canned chicken broth
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4 cups chopped cooked chicken, to taste
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3 cups grated monterey jack cheese (about 12 oz.)
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2 medium onions, chopped
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2 (4 ounce) cans chopped mild green chilies
Instructions
- Heat oil in large pot over medium high heat.
- Add onions and saute until translucent, about 10 minutes.
- Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.
- Add undrained beans and stock and bring to a boil.
- Reduce heat and add chicken and cheese to chili and stir until cheese melts.
- Season to taste with salt and pepper and ladle into bowls.
- FOR FREEZING: Pour soup into a rigid container (or freezer bag), label and freeze. To reheat, thaw in refridgerator overnight or simply put frozen soup into a large pot and gently heat, with lid on and stirring often, till heated through.