Southwest Chicken Chili

Source: everydayfoodstorage.net

(My fastest dinner yet. Takes 15 minutes start to finish.)

1 cup chopped onion (frozen or ¼ cup dehydrated)

4 cloves minced garlic (or 4 tsp jarred)

2 tsp ground cumin

1 tsp oregano

3 15 oz cans great white northern beans, rinsed

1 4 oz can diced green chili peppers

4 cups chicken broth (or water with 4 bouillon cubes)

3 cups chopped cooked chicken (or 2 cans Costco chicken)

2 cups shredded Monterey Jack cheese

Combine all ingredients, except cheese, in a large stock pot. Simmer for 10 min, or leave in crock pot on low. Just before serving, slowly stir in cheese until melted and soup thickens. Serve with sour cream.

I sometimes add extra beans to make this feed more. Also, I sometimes omit the cheese, and puree one can of the beans to thicken this soup, and serve cheese on the side-to save calories. Most types of shredded cheese work well, doesn't necessarily need to be Monterey Jack.