1 T. olive oil
2 med. onions, chopped
1 clove garlic, minced
2 (4 oz.) cans diced green chilies
4 chicken breasts, cooked and chopped or shredded
2 tsp. cumin
1/4 tsp. cayenne pepper
1 1/2 tsp. oregano
3 (15 oz.) cans white beans (DO NOT DRAIN)
5 c. chicken broth
3 c. grated Monterey Jack cheese
In a small frying pan, heat oil and add onions and garlic. Saute' until the onions are tender. Add the 2 cans of diced green chilies and heat through. Add the cumin, cayenne, and oregano and simmer for 5 minutes or so to blend flavors. In a large soup pot, add undrained beans, chicken broth and chicken and heat. Add the onion mixture and heat throughout. Add the cheese and heat until all of the cheese melts. Serve in bowls and, if desired, top with tortilla chips, more cheese, tomatoes, and guacamole.
This is so stinkin good!!! Homemade corn tortilla chips are really good to top it with. To make the chips, cut some yellow corn tortillas into stips (like cafe rio chips on their salads). Then put them in a frying pan into already hot olive oil. Fry them til they are crispy. Put onto paper towells, salt with kosher salt and put them into the chili with guacamole and tomatoes. SOOOO good!!!
