A perfect fall meal.

1 tbsp canola oil
1 medium onion, diced
4 cloves garlic, minced
3 cups low-sodium chicken broth
2 15oz cans cannellini beans, drained and rinsed
1 15 oz can navy beans, drained and rinsed
3 cups cooked, diced rotisserie chicken meat
1 4oz can diced green chilies
¼ tsp cayenne pepper
2 tsp cumin
1 tsp oregano
Kosher salt, pepper
1 cup shredded Monterey jack cheese
4 sliced green onions

Heat oil over medium heat in a dutch oven or heavy saucepan. Add onion and garlic.

Cook 2 – 3 minutes. Process one cup chicken broth and 1 can cannellini beans in a blender or food processor until smooth. Add to onion and garlic mixture. Stir in remaining ingredients. Bring to a boil, then turn heat down to medium-low. Simmer 20 – 30 minutes.

Garnish with shredded cheese and onions and serve with sweet cornbread.