1 Tbsp. Olive Oil
1/3 Cup Minced Onion
3 Cloves Garlic, Chopped (or 3 tsp. Minced Garlic)
1 Can (4 oz) Chopped Green Chillies
3 tsp. Ground Cumin
1 tsp. Oregano
1 tsp. Chili Powder
4 Cups Chicken Broth
1 lb. Cooked Chicken Breast, chopped or shredded (I shredded)
2 Cans White Beans (I used Northern, but can use Cannellini or Navy)
1 Cup Monterey Jack (or any White Cheese)
1. Heat oil in large saucepan (or stockpot) over medium heat. Add in onion and stir for a couple minutes.
2. Add in the garlic, green chillies, cumin, oregano, and chili powder. Stir another 2 minutes.
3. Mix in the chicken broth, chicken, beans, and cheese. Turn heat to low and cook for 15-20 minutes, stirring occassionally.
For freezing, divide soup into two large freezer bags. Once at room temperature, cool completely in the refrigerator. Once cold, put soup into a second freezer bag (better safe than sorry with freezer burn) and be sure to label and date the soup (I include the date I made it and the "eat by" date). Freeze up to 3 months.
To reheat, dip the bag into hot water for 5 minutes. Then, put soup into stockpot. Cook over medium heat for about 25 minutes, or until hot, stirring occasionally.