White Chile

WHITE CHILE

This is a really good soup and it makes enough for a crowd. It’s a good bean soup with chicken and Mexican flavors. Easy to make with canned beans. From my friend, Liz.

1 ½ lbs. Chicken, cooked and diced (I sautéed it in a skillet with some seasoning)
6 cans white beans ( I used navy beans and cannelloni)
2 cups chicken broth ( Add more to make soup as thin as you like)
1 4-oz. can green chilies
1 onion, finely chopped
4 cans cream of chicken soup
3 Tablespoons fresh cilantro (I used celery leaves instead)
½ Tablespoon garlic, chopped fine
1 ½ teaspoon ground cumin
½ teaspoon oregano
½ teaspoon ground red pepper
2 cups Monterey Jack Cheese, shredded for topping

Combine all ingredients, except cheese. Simmer for 1 hour. Makes 10+ servings.