INGREDIENTS: 4 cups chicken broth 1 glove garlic, minced 1 medium onion, chopped 1 15 oz white beans 4 oz can green chilies 15 oz can corn or frozen corn 1 1/2 tsp dried oregano 1/4 tsp ground cloves 1/4 tsp cayenne pepper 4 cups cooked chicken 3 cups Monterey Jack cheese, served on top 1 jalapeno or serrano pepper, chopped (optional)
METHOD: 1) Combine beans, chicken broth, garlic, and the onions in a large soup pot and bring to a boil. Reduce heat to a simmer.
2) Add chilies and seasonings and mix thoroughly. Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeno or serrano pepper to level of desired hotness.
3) Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh bread or tortilla chips.