White Chili (Football Soup)

chicken, beans, cheese, chilies, onions, garlic, cumin, oregano

Ingredients

1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 (4 ounce) canschopped 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.)

Directions for White Chili (Football Soup) Recipe

Heat oil in large pot over medium high heat.
Add onions and saute until translucent, about 10 minutes.
Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.
Add undrained beans and stock and bring to a boil.
Reduce heat and add chicken and cheese to chili and stir until cheese melts.
Season to taste with salt and pepper and ladle into bowls.
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.

Read the full directions on Food.com