White Chicken Chili Soup

This delicious recipe is adapted from Laurie Nathe, Therapeutic Chef from "Life's A Dish."

2 T Olive oil

1 cup Chopped onions (fresh or frozen)

1 lb Boneless, skinless chicken breast, cut into cubes

8 cups Chicken stock

2  stalks  Celery

2 medium  Carrots

2 cups  Canned navy or great northern beans, rinsed and drained

1 cup Red potatoes, diced

2-4oz cans Diced green chilies, divided

3 Garlic cloves, minced

1 cup Mushrooms, sliced

2 T Fresh cilantro, finely chopped

1 tsp Dried oregano

1 tsp Cumin

In stockpot, heat olive oil over medium heat.  Add onions and chicken, sauté until browned.  Add broth, celery, carrots, beans, potatoes and one can of the chilies.  Cover and simmer 15 minutes.  Add garlic, mushrooms, cilantro, oregano, cumin and 2nd can of chilies.  Simmer an additional 5-7 minutes.

Serves 10.  Per approximate 2 cup serving:  173 calories, 5 g fat, 1 g saturated fat, 32 mg cholesterol, 457 mg sodium, 17 g carbohydrate, 5 g fiber, 16 g protein.