This soup is easy to make and if a favorite of the kids when they can place all the garnishes on top and eat," says Tonya Bannister of Marquette. "It is great on a cold day."

White Chicken Chili

2 cups chopped onion

1 tablespoons minced garlic

1 tablespoon olive oil

(4) 15-ounce cans white (great northern) beans, drained

(2) 14.5 -ounce can low-sodium chicken broth

1 cup Pace picante sauce

2 tablespoons Italian seasoning

4 to 6 cups of cubed, cooked chicken breast

Shredded Monterrey Jack cheese (about a handful, plus more for garnish)

Fresh chopped cilantro

Sour cream

Tortilla chips

Saute onion and garlic in oil until tender. Stir in beans, chicken broth, picante sauce and Italian seasoning. Bring to boil, reduce heat ans simmer for approximately 10 minutes.

Stir in chicken and shredded cheese; cook until soup is hot. Serve and garnish with 1 dollup of sour cream, shredded cheese, cilantro and crushed tortilla chips.

Note: This soup freezes well.

Tonya Bannister,
Marquette