White Bean Soup

1 Tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 (4 oz.) can chopped mild green chillies
2 teaspoons cumin
¼ teaspoon cayenne pepper
2 (15.5 oz) cans white beans, drained
2 cups cooked chopped chicken
3 cups chicken both
1½ cup grated Monterey Jack cheese
1 cup sour cream
1 avocado

Directions:  Heat oil in large saucepan over medium heat. Add onions and saute until tender. Stir in garlic, chilies, cumin, and cayenne pepper, and saute 2 minutes. Add beans, chicken, and broth and bring to a boil. Take off heat and stir in cheese until melted. Add sour cream and stir until smooth!

Serve with slice of avocado and dollop of sour cream!

Recipe Contributor:  Cathy Cleek