5 3/4 cup chicken broth
1 large chicken breast, cooked and shredded
2 14.5 oz cans Cannellini beans, drained and rinsed
2 14.5 oz cans Great Northern beans, drained and rinsed
1 4 oz can green chiles
3 cloves garlic, minced
2 tsp cumin
1 1/2 tsp oregano
1/2 tsp salt
1/4 tsp ground cloves
1/8 tsp cayenne pepper
1 Tbsp olive oil
1/2 cup shredded cheddar cheese
3 Tbsp chopped cilantro
Begin by chopping up your onion, cilantro, and garlic. Set aside.
Drain and rinse all your beans.
In a large stock pot, combine half onions, garlic, beans, and broth. Bring to a boil and simmer over medium-high heat.
In the meantime, in a large skillet add oil and half of onions and sautee approximately 2 to 3 minutes.
Add chiles to sauteed onion. Continue to sautee an additional minute.
Add sauteed onions and chiles to bean mixture.
Add cumin, oregano, cloves, salt, and cayenne pepper to bean mixture. Stir to mix well. Bring to a boil.
Shred cooked chicken breast.
Add chicken to bean mixture. Continue to simmer approximately 45 minutes or until beans are cooked down and soup thickens.
Top with shredded cheddar cheese and cilantro. Serve with your choice of bread.