Great for cool winter nights when you just want to stay in.
1 tsp olive oil
1 cup chopped onions
2 tsp chopped garlic
1 can 15 oz white or cannellini beans drained
1/2 tsp each chopped fresh oregano and ground cumin
1/2 cup gluten-free chicken broth
1 1/2 cup of leftover chicken
1 oz shredded Cheddar-jack cheese
2 tbsp fresh chopped cilantro
In saucepan over medium heat, cook olive oil 30 seconds or until heated. Add chopped onions. Cook for 3 mins or until tender, stirring often. Add chopped garlic and cook for 1 min.
Stir in beans, fresh oregano, and ground cumin. Add chicken broth. Increase heat to medium-high and bring to a boil. Reduce heat to medium. Let simmer 10 mins or until thickened. Stir in chicken, cheese and cilantro.