White Chilli Soup

White Chilli Soup

1-2 lbs. boneless, skinless chicken breast
3 cans Great White Northern beans
1-2 can rotel (I used a blue and a green can)
1 T. oil
1 med. - lg. onion, chopped
3 cloves garlic, minced
4 oz. can chopped green chilies
2 tsp. ground cumin
1 tsp. oregano
1 1/2 tsp cayenne pepper ( I used 1 tsp.)
1/2 tsp. salt
14 1/2 oz. can of chicken borth or use the broth you boiled the chicken in
4 cups shredded Monterey Jack cheese
1 med. carton sour cream

Boil the chicken until thoroughly done and shred into pieces. In a small skillet, saute' the onion and garlic in oil, add the chilies and spices. Combine beans, broth, rotel tomatoes, onion mixture and chicken in a crock-pot or soup pan. Cook on medium low heat for about one hour. Stir in cheese and sour cream. Let cheese and sour cream melt thoroughly before serving.

(posted by Deirdre)