2 cups chopped onion 2 cloves garlic, minced 1 tablespoon olive oil 2 15-ounce cans white beans, drained 14.5 ounce can chicken broth 2 4-ounce cans diced green chilies 2 tablespoons Italian seasoning 4 cups cubed, cooked chicken breast 1 cup shredded Monterey Jack cheese 1 cup chunky salsa (mild or hot) 1/2 cup chopped fresh cilantro
In a 4-quart pot, sauté the onion and garlic in oil until onions are tender. Stir in beans, chicken broth, chilies and seasoning. Bring to boil; reduce heat and simmer 10 minutes. Stir in chicken; heat through. Garnish each serving with cheese, salsa and cilantro. Serves 8
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