Quick & Easy Green Chili Stew

-by Abby Welker

**If using ground beef or grilled chicken, season and cook it before starting this soup.

To begin:
1-2 T. olive oil
2-3 minced garlic cloves
1-2 cans diced green chili
1 small onion or 1/2 onion, finely diced

In a large stockpot, heat olive oil. Add onion, garlic, green chili; saute until the onion is soft, stirring frequently.

Then add:
4-5 c. chicken broth (or 5 c. water+5 bullion cubes)
1-2 cans red kidney beans
1-2 cans cannellini beans (white kidney beans)
1 bag frozen corn
1 t. cumin
1 t. oregano
1 can diced tomatoes
2 cans green chili enchilada sauce

Bring to a boil and simmer 10-15 minutes.

Then add:
Ground beef or chopped grilled chicken (about 1 - 1.5 lbs.)
Salt & pepper to taste
1/2 c. heavy cream or half & half (optional but VERY good)

**This soup is delicious with just about anything you have in the pantry. Use different kinds of beans, veggies, or meats. Freeze any leftover soup for a rainy day and you've got instant dinner!

We like to eat our soup with a good whole wheat tortilla or the cheddar biscuits from the Bisquick box.