Chicken Taco Soup

This reminds me of a white taco soup. Very tasty!!!

1/2 lb boneless chicken, cubed (about 1-2 boneless, skinless breasts/canned chicken works too)
2 cans Great Northern Beans (or 1 1/2 cups dried and pressure cooked with salt & garlic)
1 (3.5 oz) can green chilies
1 Tbsp dried onion flakes
1 clove garlic, minced
1/2 tsp cumin
1/2 tsp dried oregano leaves
1/2 tsp coriander
1/2 tsp salt
fresh cracked pepper
1 lime
2 Tbsp dried cilantro

4 cups chicken broth

Condiments: (in addition to above)
Sour cream
Pepperjack cheese, shredded
Tortilla Chips

Drain beans and rinse with cold water and set aside.

Sprinkle chopped chicken with a little salt and pepper and add to pot with 1Tbsp oil in it. Add garlic as well. Cook until there's no more visible pink on the chicken, probably 3-4 minutes.

Then add green chills- along with all of the juices in the can. Add beans, onion, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.

Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream, cheese & tortilla chips.

Makes about 8 cups of soup.

*Oh, and this freezes well. You can put single servings into zip-locks and pop them in the freezer. Makes a great quick lunch.