Fall is here and our family has had lots of soup lately. With Greg's diet restrictions, it can sometimes be hard finding something the girls will eat! But we love this because it's fast and easy!
1 tablespoon olive oil
1/2 cup diced onion
2 (14.5 ounce) cans Great Northern Beans, rinsed and drained
2 cups cooked, diced chicken (or turkey)
2 cups chicken broth
3/4 cup salsa
1 teaspoon dried oregano
1/2 teaspoon celery salt
1 1/2 cups shredded mozzarella cheese (or to taste. I usually reduce this to cut down on calories and it still tastes great!)
1/2 cup diced onion
2 (14.5 ounce) cans Great Northern Beans, rinsed and drained
2 cups cooked, diced chicken (or turkey)
2 cups chicken broth
3/4 cup salsa
1 teaspoon dried oregano
1/2 teaspoon celery salt
1 1/2 cups shredded mozzarella cheese (or to taste. I usually reduce this to cut down on calories and it still tastes great!)
In a medium saucepan, heat the olive oil over medium heat. Add onions and cook until onions are translucent, about 5 minutes. Add the remainder of the ingredients, except the mozzarella cheese. Heat over medium heat, stirring occasionally, until the soup comes to a simmer. Add the mozzarella cheese one handful at a time, stirring to let each addition melt before adding the next. Stir to combine and make sure all the cheese has melted and serve.
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