This soup is great for any cozy winter day.  It is full of white beans, corn and cheese.  To give it a nice, creamy texture add in sour cream instead of heavy cream.  It is a delicious combination that will warm you right up.

Ingredients

• 2 med onions, chopped
• 1/2 t. cayenne pepper
• 1 T cumin
• 1 T oregano
• 2 cans diced green chilies
• 1 T garlic powder
• 4 cups diced cooked chicken (or 2 cans of chicken chunks-shred before adding)
• 1 chicken bouillon cube
• 3 cups chicken broth
• 4 cans great northern beans (not drained)
• 3 cans shoepeg corn (drained)
• 4 cups grated Monterey Jack cheese
• 32 oz. sour cream (I use light)

Directions

Add the first 9 ingredients together in a large pot and boil until onions are cooked through.  Then add the corn and beans.   Let this mixture simmer anywhere from 10 minutes to an hour.  Just make sure everything is heated through thoroughly.

Just before serving add in the cheese and sour cream. Stir until melted but do not boil once these ingredients have been added. Serve with tortilla chips.

Recipe from Newell Family Kitchen