White Bean & Chicken Chili Soup

• 1 Tablespoon Olive Oil
• 1 whole Yellow Onion, Diced
• 4 cloves Fresh Garlic, Finely Minced
• 1/4 teaspoons Dried Oregano
• 2 teaspoons Ground Cumin
• 1 pinch Ground Cayenne Pepper
• 1 pinch Dried Allspice
• 8 ounces, weight Can Chopped Green Chilies, Drained
• 32 ounces, fluid Chicken Broth
• 3 cans (15 Oz. Each) Canned Great Northern Beans, 2 Drained, 1 Undrained
• 16 ounces, weight Frozen Corn Kernels
• 8 ounces, weight Shredded Monterey Jack Cheese, Divided
• 2 pounds Boneless, Skinless Chicken Breasts, Cooked And Diced
• Sea Salt, to taste

1. Heat oil in a large pot over medium-high heat and saute onions until translucent, about 5 minutes. Stir in garlic, spices, and chilies, and saute for another minute. Add broth, and simmer 15 minutes.
2. Add beans, corn, and half the cheese. Simmer another 15 minutes.
3. Stir in cooked, diced chicken. Season with salt to taste.
4. Serve with remaining cheese sprinkled on top.

olive oil, yellow onion, fresh garlic, ubc, ground cumin, ground cayenne pepper, allspice, green chilies, chicken broth, beans, kernels, cheese, chicken breasts, salt

Taken from tastykitchen.com/recipes/soups/white-bean-chicken-chili-soup/ (may not work)