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.