Chicken-White Bean Soup

Betty Barfield

Vegetable cooking spray

1 T olive oil

2 (4oz.) skinnedless, boneless chicken breasts. chopped

1 (3 oz.)piece bacon, chopped

1/4 cup chopped onion

3 cloves. garlic,minced

1(13 1/2 oz.)can chicken broth (Swanson or Hain are GF)

1 ( 4 oz.) can chopped green chilies.undrained

3/4 cup water

1/2  tsp. ground coriander

1/4 tsp. ground cumin

1/8 tsp. pepper

2 ( 16 oz.) cans beans: white navy beans or great northerns or 1 of each, drained (Bush’s Best is GF)

1/4 cup shredded Monterey Jack cheese for garnish

Coat a large saucepan or Dutch oven with cooking spray. Add oil. Cook chicken and next 3 ingredients 3 minutes or until chicken is done.  Remove chicken mixture from pan and set aside. Add broth, chilies, water, Coriander, Cumin, and ground pepper to pan.  Bring to a boil.  Reduce heat, and simmer 10 minutes.  Add chicken mixture and beans and cook 5 minutes or until thoroughly heated.

Cooking a bit longer, makes the soup thicker.  Serves 6.