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 6 cups canned chicken broth
4 cups chopped cooked chicken, to taste
3 cups grated monterey jack cheese (about 12 oz.)
1 Heat oil in large pot over medium high heat.
2 Add onions and saute until translucent, about 10 minutes.
3 Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.
4 Add undrained beans and stock and bring to a boil.
5 Reduce heat and add chicken and cheese to chili and stir until cheese melts.
6 Season to taste with salt and pepper and ladle into bowls.
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.