Krisanne Bosen's White Bean Soup

While in college, my roommate Jessica would make this soup. It was one of my favorite comfort foods. When we went to San Diego for our roommate Tammy's wedding, her mom had her yummy soup waiting for us after a long drive from Utah.

• 4 Boiled Chicken Breasts
• Sauté: 
• 1 Tbsp Olive Oil
• 2 Med Onions Chopped
• 4 Garlic Cloves (2 tsp Minced Garlic)
• 2-4 oz Cans Chopped Green Chilies
• 2 tsp Cumin
• 1 1/2 tsp. Dried Oregano
• Dash of Emeril Pepper (I use regular pepper)
• 3- 16 oz Cans White Beans
• 5 Cups Chicken Broth
• 3 Cups Monterrey Jack Cheese
• Sliced Avocado

Combine all ingredients except cheese and avocado. Simmer 10-15 minutes.
Cover with cheese and avocado.

Crock pot version:
Combine all ingredients (chicken can be raw) in crock pot. Cook on high 2 hours, low 4 hours.

Guacomole

1 ripe Avocado
1/4 Cup Favorite Salsa
1 tsp. Lemon or Lime Juice
1 tsp. Salt

Skin and remove pit from the avocado. Smash until a smooth consistency in a small cereal bowl. Add salsa, lemon juice and salt. Stir until well mixed. If you need to keep the guacamole from turning brown, add the pit to the bowl.