Winter White Bean Soup

1 rotisserie chicken (or leftover Turkey)

48 oz. can chicken broth

4 cans drained white beans

2 onions, carrots, celery (chopped)

1 7 oz. can chopped green chilies

6 cloves garlic (minced)

3 T. chopped fresh oregano (or 2 t. dried)

4 t. ground cumin

1 cup sour cream

3 cups shredded Monterey Jack cheese

Pull meat off of chicken, shred and set aside. In a large soup pot, combine broth with onions, carrots, celery, garlic, chicken, green chilies, oregano, and cumin. Simmer for 30 to 60 min or until the desired consistency (and veggies are soft). Add drained and rinsed beans. Remove from heat. Stir in sour cream and cheese until melted (or serve cheese as a side topping).