White Chili Soup

2 medium onions (finely chopped)
2 Tbsp. oil
bottled green salsa (1-2 cups, as mild or hot as you would like.)
2 (15 oz.) cans corn, drained
2 (15 oz.) cans white beans, drained and rinsed
2 (14 oz.) cans chicken broth
4 c. chicken, cooked, shredded
2 Tbsp. lime juice
1 tsp. ground black pepper
1 tsp. cumin
dash of chili pepper
2 cups shredded Monterey Jack cheese
 
Crock Pot Version: (makes for more tender chicken)
In a large saucepan, cook onion in hot oil over medium heat. After it is caramelized a little bit, add the green salsa. Heat for about 3 minutes. Pour that in crock pot and add green salsa, corn, beans, broth, chicken, lime juice, black pepper, cumin, and chili pepper. Cook on high for 4 hours. Stir in cheese, or just serve with cheese and chips.

Stove Top Version:
In a large saucepan, cook onion in hot oil over medium heat. After it is caramelized a little bit, add the green salsa. Heat for about 3 minutes. Stir in corn, beans, broth, lime juice, cumin, chill powder and pepper. Cover and simmer on low for about 10 minutes stirring occasionally. (You can also combine all the ingredients, except for 10 minutes before served, add the cheese and stir until melted. Serve with crunched up tortilla chips. It’s also really good served in bread bowls!