Mexican Chicken Soup

This soup is so great. Shannon served it to us while we were visiting her a couple of weeks ago and I loved it...even though I put in the full amount of red pepper and it was a bit spicy!! Thanks for the great recipe, Shannon!


1 lb chicken breast (chopped) (I use rotisserie. Mmm.)
1 med onion, (chopped)
1.5 tsp garlic powder
1 T oil
2 15.5 oz cans Great Northern Beans, drained
1 14.5 oz can chicken broth
2 4 oz cans chopped green chiles
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 t pepper
1/2 tsp (or less) cayenne pepper
1-2 cups jack cheese
1 cup sour cream
1/2 cup cream

Saute chicken and onion in oil. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Add cheese until melted. Add sour cream and cream. Serve with crushed tortilla chips.