Hurry up White Bean Chicken Soup

This is another one of my original recipes that I created just today for lunch! I was in a hurry, and wanted to use up a leftover cooked chicken breast. What to do? I diced it up, added a can of white beans, some spices and Swiss cheese, and five minutes later, lunch was served! This was so good, the melted Swiss cheese provided a lush, creamy tanginess to the dish. The possibilities are endless-you can sub left over ham or corned beef, or do a Mexican spin and add cumin and chili powder. onion and green chilies with shredded Mexican cheese.

• Ready In: 8 mins
• Serves: 2

Ingredients

• 1 (15 ounce) can white beans, undrained
• 3  ounces chicken breasts, cooked and diced
• 2  slices swiss cheese or 1⁄2 cup  shredded swiss cheese
• 1  teaspoon dried rosemary
•  salt & freshly ground black pepper
• 2  teaspoons extra virgin olive oil, to drizzle over the top (optional)

Directions

1. In a medium saucepan, combine the undrained beans, chicken, rosemary and salt and pepper to taste and heat over medium heat until the mixture comes to a gentle boil.
2. Stir, and add the cheese and cook, stirring until the cheese is melted. You could also wait to add the cheese after you pour it into the bowls. Drizzle with the olive oil, if you like, once you pour the soup into two deep bowls.