Candy's Chicken Chili Soup

Adapted from Cha Cha's White Chicken Chili from Allrecipes.com.

We loved this soup that came together from our freezer and pantry stores! We were both out of town on business, and with no time to shop, this luckily was a delicious dinner. Enjoy :)

• 1 tablespoon olive oil
• 2 onions, chopped
• 3 cloves garlic, minced
• 1 (4 ounce) can sliced olives with jalapeno
• 1 (4 ounce) can chopped green chile peppers
• 1 teaspoon Penzey's Adobo Spice (or 2 tsp cumin)
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 2 medium zucchini, loosely diced
• 2 (14.5 ounce) cans chicken broth (add a 3rd can if you want it more soupy than chili-like)
• 3 cups chopped cooked chicken breast (I braised 2 large breasts in water and a little oil, then chopped them up)
• 3 (15 ounce) cans white beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese

Directions

1. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, olives, green chile peppers, Adobo spice, oregano and chili powder. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the zucchini, chicken broth, chicken and white beans. Simmer at least 30 minutes, stirring occasionally. (I cooked it about 1 to 2 hours and smashed some of the beans to make it a little thicker.)
2. Remove the mixture from heat. Serve warm, topped with shredded cheese.