2 (16 oz / 400 g) cans of Cannellini beans
2 medium onions, chopped
3 garlic cloves, chopped
1 Tbs olive oil
6 cups chicken bullion stock
2 cans of cut chicken
2 (3.5 oz / 100 g) cans of green chillies, diced
2 tsp dry oregano
1 tsp cayenne pepper powder
2 cups grated cheese
2 Tbs jalapeno pepper, diced (optional)
1. Saute onion and garlic in the olive oil in a soup pan until transluscent.
2. Add beans, chicken stock, chicken, chillies, oregano, and pepper powder and bring to boil.
3. Reduce to medium low heat and cook 1 to 2 hours until thick.
4. Mix in jalapeno pieces, serve in bowls, and top with cheese.