1 med onion
1 Tbsp. oil
4 garlic cloves, minced
2 tsp ground cumin
3 cans (15 oz) great northern beans (rinsed and drained)
1 tsp dry oregano
1/4 tsp ground cloves (optional)
3 cans (14 oz) chicken broth
1 can white shoepeg corn, drained (optional)
4 cups cubed cooked chicken
2 cups shredded monteray jack cheese
*sour cream and tortilla chips optional for toppings
Prepare chicken and cut up.Chop onion and saute in oil. Stir in garlic, chicken, cumin, oregano, and cloves. Stir 2-3 min., then add chicken broth, drained/rinsed beans, and drained corn. Simmer uncovered for 15 min. Remove from heat. Stir in monteray jack cheese until melted. (If preparing ahead of time, I wait to add the cheese until I rewarm the soup, and then add the cheese before serving). Top with sour cream and tortilla chips if desired.
