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White Chili Soup
Submitted by Woman to Woman® listener, Mary Jane Wade


3 16 oz cans Great Northern Beans
4 cups chopped cooked chicken breasts
1 tablespoons olive oil
2 Medium onions chopped
3 garlic cloves minced
2 4 oz cans chopped mild green chilies
Sour cream [optional]

2 teaspoon ground cumin
1 1/2 teaspoon dried oregano crumbled
1/4 teaspoon cayenne pepper
6 cups chicken stock
3 cups grated Monterey jack chees (12 oz)


Place chicken in heavy saucepan. Add cold water to cover and bring to a simmer. Cook until just tender, about 15'. Drain. Cool. Remove chicken skin and cut chicken into cubes.

Heat oil in the same pot on medium highs heat. Add onions and sauté until translucent, about 10'. Stir in garlic, chilies, cumin, oregano and cayenne and sauté 2'. Add undrained beans and chicken stock and bring to a boil.

Reduce heat and add chicken and cheese. Stir until cheese is melted. Season to taste with s/p. Ladle into bowls and add a dollop of sour cream before serving.

This White Chili Soup will offset the white snow at your window sill!

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