1 Tbsp. butter or margarine
4 skinned and boned chicken breast halves chopped
1 large onion chopped
3 carrots chopped
2 garlic cloves minced
2 (14 oz.) cans low sodium chicken broth
1 Tbsp. chicken bouillon granules
1 tsp. ground cumin
1/4 tsp. ground red pepper
3 (16 oz.) cans great northern beans, rinsed, drained and divided
1 (4.5 oz.) can chopped green chilies
2 Tbsp. all-purpose flour
1/2 c. milk
1/4 c. chopped fresh cilantro
Toppings: shredded cheddar cheese, sour cream, sliced green onions, cooked and crumbled bacon

Melt butter in a large dutch-oven over medium-high heat. Add chicken and next three ingredients and sauté 10 minutes. Stir in broth and next three ingredients. Bring to a boil. Reduce heat and simmer, stirring occasionally for 20 minutes. Stir in 2 cans of beans and chilies. Mash remaining can of beans in a small bowl. Whisk together flour and milk and stir into beans. Gradually add bean mixture to soup mixture; stirring constantly. Cook 10 minutes or until thickened. Remove from heat and stir in cilantro. Serve with desired toppings. Make a salad, grab some crusty bread and you've got a complete meal.

Yield: 12 c.