White Bean Chili

This soup is a new twist on traditional chili and full of flavor. It has a bit of a spicy kick, but can easily be toned down. If you are sensitive to heat, cut down on the cumin and red pepper flakes.

ingredients

4 chicken breasts, shredded (or 1 rotisserie chicken, shredded from bone)

4 Tbsp. olive oil

2 onions, chopped

4 garlic cloves, chopped

2 (4 oz.) cans green chilies

2 tsp. cumin

1 1/2 tsp. dried oregano

1/4 tsp. crushed red pepper

2 (16 oz.) cans white beans

1 (16 oz.) can white kidney beans

5 c. chicken broth

3 c. monterey jack cheese, shredded

salt and pepper to taste

sour cream (optional)

avocado (optional)

preparations

Heat the olive oil in a soup pot over medium heat. Add the onions and saute until translucent. Stir in the garlic, green chilies, cumin, oregano and red pepper. Saute for 2 minutes. Add undrained beans and chicken broth and bring to a boil. Reduce heat and add salt and pepper. Add chicken and cheese and stir until cheese melts. Garnish with sour cream and avocados.