White Chicken Chili Soup
4 c. chicken broth
4 cans (15.5 oz.) Great Northern Beans; drained and rinsed
2 c. cooked shredded chicken breast
1 can (4.5 oz.) diced green chilies
1 tsp. cumin
½ tsp. garlic powder
½ tsp. oregano
½ tsp. pepper
1 c. sour cream
2 c. shredded cheese (Mexican blend)
1. In a large stock pot, add broth, beans, chicken, green chilies, cumin, garlic powder, oregano and pepper. Stir until well combined and simmer on low for 30 minutes.
2. After 30 minutes, stir in sour cream and cheese until melted. Serve!