Ingredients

The following ingredients have 6 Servings
  • 1 medium onion (diced (¾ cup))
  • 3 cloves garlic (minced)
  • 2 large chicken breasts (4 cups shredded)
  • 4 cups chicken stock
  • 1 7- ounce can green chiles
  • 2 15- ounce cans white beans
  • 2 teaspoons dried oregano
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ cups Mozzarella or Jack cheese
  • 1/2 cup sour cream
  • Sour cream, green onions, more cheese, corn chips and/or cilantro for garnish, if desired

Instruction

  • In a large soup pot, sauté onion in a tablespoon of olive oil over medium heat. Add garlic and stir for 1 minute. Add chicken stock and bring to a boil. Add chicken and simmer until chicken is cooked through and tender; about 15-20 minutes. *Alternatively you could use any leftover or rotisserie chicken - you need about 4 cups.
  • Remove chicken from the pot and onto a cutting board. Shred with two forks.
  • Skim any fat or foam from the chicken stock and return chicken to the pot. Stir in green chiles, oregano, chili powder, cumin and white beans. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes. Stir in cheese or reserve for garnishing each bowl.
  • Serve hot, topped with desired garnishes.