White Bean and Chicken Soup

1 white onion, minced

(small or medium depending on how much you love onion)

2-3 cloves of garlic

1 tablespoon olive oil

1 tablespoon cumin

 (this stuff makes it smell divine)

1 tablespoon oregano

1/2 teaspoon white pepper

1/4 teaspoon cayenne pepper 

(a little bit of spice is nice)

1 teaspoon salt

3-4 cans chicken broth

2 cans white beans (14 oz each)

2 or 3 chicken breasts, cooked and shredded 

(i like using fresh chicken breasts, but i've read of people just using the canned version as well)

pinch of red pepper flakes

cilantro

shredded monterey jack cheese 

(I'll usually just grab any bag of white cheese at the store--this time I got a bag that had 6 different white cheeses in it.)

In a big pot, saute onion and garlic in olive oil until tender. Add cumin, oregano, white pepper, cayenne pepper, and salt. Saute for about a minute. Stir in chicken broth, beans, chicken, and the pinch of red pepper flakes. Bring to a boil. Cover and simmer for 25 minutes for all the flavors to mix. Add a little cilantro too.

For individual bowls, add cheese and cilantro for garnish. Serve with toasted, garlic bread. mmmm.

SO good. And just from coming home, the aroma of the soup still lingers and it is fantastic. This recipe was a combination of others I had found online. The suggested portions of each ingredient always changes when I make it, sometimes I add more garlic, or less onion... Just feel it out! Soups are great because they last forever in the fridge. Soup leftovers are also great because they always taste like they were made that very day. Enjoy!