Gushing out of the way, now on to the soup--
This is my FAVORITE soup. No really, I have eaten it four times in last week or so. It is super easy and fast to put together. Plus it is a crowd pleas-ah.
2 tablespoons oil
1 med onion, chopped
4 oz chopped green chilies
3 tablespoons lime juice
2 1/2 cup chicken broth
2 15 oz cans great northern beans (do not drain)
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon ground coriander
2 teaspoon ground cumin
1 teaspoon ground oregano
1/2 teaspoon salt
2 tablespoon corn starch
1 1/2 cups cooked chicken, chopped
Put oil in a stock pot and saute onions until tender. Stir in remaining ingredients. Bring to a boil, reduce heat to low and simmer 15-20 minutes.
When ready to serve top with Monterey jack cheese, sour cream and fried tortilla strips.
To fry tortilla strips, cut up tortillas and heat up a small amount of oil in a shallow pan and lightly crisp.
Mmmmm...I am starting to regret that I ate the last of my soup for lunch...I could sure use a bowl. Yum.