My girlie and I pulled out a large soup pot today and started adding ingredients. She wrote down what we added. This was a hit with the family. Note: this recipe makes a BIG pot of soup! My people eat quite a bit these days!
Ingredients
2 tablespoons sunflower oil
Trader Joe’s 2.5 pound bag chicken tenderloins, defrosted and cut into 1-inch pieces
2 onions, chopped
3 cloves garlic, minced
1-1/2 teaspoons dried oregano flakes
2-1/2 teaspoons ground cumin
1-1/2-2-1/2 teaspoons kosher salt (to taste)
1/2 teaspoon black pepper
27 oz. can green chilies, chopped
2- 15 oz. cans great northern beans, undrained
2-15 oz. cans white kidney beans, drained and rinsed
32 oz. (1 qt.) chicken stock

Toppings: cheddar cheese & sour cream
Heat oil in a large soup pot on medium high heat. Add cut up chicken tenderloins, chopped onion and minced garlic. Cook until chicken is done and onions are tender.
Add herbs and seasonings. Stir.
Add in beans, chilies, and chicken stock.
Heat to almost boil. Reduce heat and simmer for about 30 minutes. Top with grated cheddar cheese and sour cream. Serve with tortillas. My current favorite corn tortillas are La Tortilla Factory White Corn Tortillas and the Green Chili Tortillas. So good!