laurushka.org/blog

I got this recipe from the now-defunct Wondertime Magazine– the only parenting magazine I could handle receiving every month. They replaced my subscription with Family Fun Magazine, which is not good for my self-esteem.

White bean, chicken, and chili soup
1 tablespoon olive oil
2 onions, finely diced
4 cloves garlic, finely chopped
1/4 teaspoon dried oregano
2 teaspoons ground cumin
1 large pinch cayenne (optional)
1 large pinch allspice
2 (4-ounce) cans chopped green chilies
2 pounds skinless, boneless chicken breasts, diced (cook them to your liking before you dice them, if you’d rather)
4 cups chicken broth (a 32-ounce box)
3 (15 ounce) cans white beans (great northern or navy), 2 drained, 1 with liquid
1 (16 ounce) bag frozen corn kernels
8 ounces Monterey Jack cheese, grated
Salt to taste

Heat oil in a soup pot over medium-high heat and saute onions until translucent, about 5 minutes. Stir in the garlic, spices, and chilies, and saute for another minute. Add diced chicken and broth, and simmer until the chicken is opaque (if you used raw chicken), about 15 minutes.
Add beans, corn, and half the cheese, and simmer another 15 minutes.
Taste for salt, and serve with remaining cheese to sprinkle on top.

—-
It turns out more like a Chili than a Soup. I don’t add the cheese during cooking– we just add it to our bowls.