Cannellini 'n Cilantro Soup

Light enough to serve year round. Serve soup and sandwich for a satisfying meal. A good use of leftover turkey or chicken.

• Ready In: 25 mins
• Yields: 6 cups

Ingredients

• 1 (19 ounce) can  large cannellini beans
• 2 (14 1/2ounce) cans  chicken broth with 1/3 less salt
• 1  small garlic clove, minced
• 1⁄2 cup  chopped onion
• 1 (4 ounce) can diced green chilies
• 1  tablespoon  snipped fresh cilantro (can sub parsley)
• 1  teaspoon ground cumin
• 1  pinch cayenne pepper
• 2  cups  diced  cooked turkey breast (1 1/4 pounds) or 2  cups  diced chicken breasts
• 1  cup  shredded colby-monterey jack cheese
•  tortilla chips

Directions

1. In large kettle or Dutch oven, combine first 9 ingredients. Bring to boiling over medium heat; reduce heat and simmer, uncovered, about 15 - 20 minutes.
2. Serve topped with shredded cheese and tortilla chips.