Ingredients
Scale
- 2 tablespoons olive oil
- 2 onions, chopped
- 4 cloves garlic, minced
- 4 cooked, boneless chicken breast halves, chopped
- 3 (14.5 ounce) cans chicken broth
- 2 (4 ounce) cans canned green chile peppers, chopped
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 ½ teaspoons cayenne pepper
- 5 (14.5 ounce) cans great Northern beans, undrained
- 1 cup shredded Monterey Jack cheese
Instructions
- Heat oil in a large pot over medium heat. Add onions and garlic; cook and stir until onions are tender, about 10 minutes.
- Stir in chicken, broth, green chile peppers, cumin, oregano, and cayenne pepper; bring to a boil.
- Reduce heat to low; add beans and simmer, stirring occasionally, until thoroughly heated, about 20 to 30 minutes.
- Ladle soup into individual bowls and top with shredded cheese.
Notes
- Adjust cayenne pepper to control spiciness.
- Use rotisserie chicken for quicker prep.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 50mg