Southwest Chicken and Bean Soup

Ingredients:

• 1 large onion, chopped
• 1 tablespoon olive oil
• 2 (14 1/4oz ea) cans chicken broth
• 1 can (16oz) red kidney beans or great northern beans, rinsed and drained
• 2 (4oz) cans green chili peppers, chopped
• 2 teaspoons dried oregano, crushed
• 1 1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/4 teaspoon ground cloves
• 1/8 to 1/4 teaspoon ground red pepper
• 3 cups chicken, cooked and diced
• shredded cheddar cheese (optional)

Instructions:

In a dutch oven cook the onion in hot oil for 2 minutes or until tender but not brown. Add the chicken broth, beans, undrained chili peppers, oregano, cumin, garlic powder, cloves and red pepper. Bring to boiling then reduce the heat. Cover and simmer for 20 minutes. Add the chicken and cook, covered for 10 minutes more or until heated through. Ladle into soup bowls and sprinkle with cheese if desired.