Monday, October 17, 2011
White Bean & Chicken Chili-Soup
1 large yellow onion, finely diced
4 cloves garlic, finely chopped
1/4 tsp. dried oregano
2 tsp. ground cumin
1 large pinch cayenne pepper
1 large pinch allspice
8 oz. can chopped green chilies
2 lbs. skinless, boneless chicken breasts, cooked and diced
4 cups (32 oz. box) chicken broth
3 (15 oz. each) cans white beans (great northern or navy), 2 drained, 1 with liquid
16 oz. bag frozen corn kernels or fresh off a cooked cob
8 oz. Monterey Jack cheese, grated and divided
Sea Salt to taste
Heat oil in a large pot over medium-high heat and saute' onions until translucent, about 5 minutes. Stir in garlic, spices, and chilies, and saute' for another minute. Add broth, and simmer 15 minutes.
Add beans, corn, and half the cheese. Simmer another 15 minutes.
Stir in cooked, diced chicken.
Serve with remaining cheese sprinkled on top.
Makes about 15 cups