. . . I know, Enough with the Soups!

I must admit, in the Fall I turn into a Soup Addict. Tonight I made up my version
of White Bean Chicken Chili... a little healthier. So good, I could not wait to share.
(Since it is less bean-y and more broth-y, Scott asked me to call it Southwestern Chicken Soup.

Southwestern Chicken Soup

1/2 lb of chicken cooked and cubed ( I cheated and got rotisserie)

2 cans of cannoloni beans

1 cup of tomatoes

1 can of green chilis

1 celery stalk chopped

1 carrot chopped

1 small red onion chopped

2 garlic cloves, bruised and chopped

2 cups chicken stock (I made out of the rotisserie)

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/8 cup of greek yogurt or sourcream

Saute onion, celery, carrot and tomato. Add to pot with stock and other ingredients (except sour cream/yogurt. Cook on low for 1 hour. Add yogurt/sourcream to soup and stir. Serve!