Chili (football Soup)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 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.)

Recipe

• 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.