White Chili (Football Soup)

Ingredients

• 1 tablespoon olive oil
• 2 medium onions, chopped
• 4 garlic cloves, minced

• 2 (4 ounce) cans chopped mild green chilies
• 2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano, crumbled
• 1/4 teaspoon cayenne pepper

• 3 (16 ounce) cans great northern beans, undrained
• 6 cups chicken stock or canned chicken broth
• 4 cups chopped cooked chicken, to taste
• 3 cups grated monterey jack cheese (about 12 oz.)

Directions

1. 1

   Heat oil in large pot over medium high heat.

2. 2

   Add onions and saute until translucent, about 10 minutes.

3. 3

   Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.

4. 4

   Add undrained beans and stock and bring to a boil.

5. 5

   Reduce heat and add chicken and cheese to chili and stir until cheese melts.

6. 6

   Season to taste with salt and pepper and ladle into bowls.

7. 7

   FOR FREEZING: Pour soup into a rigid container (or freezer bag), label and freeze. To reheat, thaw in refridgerator overnight or simply put frozen soup into a large pot and gently heat, with lid on and stirring often, till heated through.