This recipe comes from my good friend, Kristen. I modified it to my own tastes! Enjoy! :o)
1-2 tbsp. olive oil
1 sweet onion, chopped
4 cloves garlic, minced
7 cups chicken broth
2 7 oz cans diced green chiles
2 tsp. ground cumin
1 tsp. dried oregano
5 cans great northern beans (white beans), drained and rinsed
4 chicken breasts, cooked and chopped
1 1/2 cups monterey jack cheese, shredded
In a large soup pot, saute onion and garlic in olive oil until onions are tender. Add chicken broth, chiles, cumin, oregano, beans and chicken to the pot. Bring all ingredients to a boil; reduce heat and simmer on low heat for 2 hours, or more. Just before serving, add cheese to the pot and stir until thick & melted.
