Chicken chili soup

 It's fall in Ontario and it's beautiful. 
The summer heat has eased off and you can slow down on the whole shaving your legs and getting a pedicure thing.

And it's also soup season.  I made this wonderful, hearty chili chicken soup today that I gleaned from a recipe and made my own:

6 cups low sodium chicken stock
1.5 cups (corn, kale, spinach, potatoes - your choice)
3 fifteen oz cans white beans
2 medium chopped onions
2 tbs olive oil
1.5 lbs chicken
2 cloves garlic
2 tsp ground cumin

1.5 tsp dried oregano

1/4 tsp crushed red pepper flakes
1 tsp salt
.5 tsp pepper

Place chicken broth, onions and beans in a large pot and bring to a boil
Reduce and simmer.  Meanwhile, chop chicken into bite size pieces.
Heat large pan over medium-high heat and add olive oil.
Add onions and saute until tender.
Stir in chicken and saute until cooked through.
Add 1.5 cups (corn, kale, spinach, potatoes or a mixture of ), plus garlic, cumin, oregano, red pepper flakes
- stir until combined
Add mixture to stock pot, return to boil, reduce heat and simmer for 1 hour.
Add more water or stock, if needed.

The recipe calls for more salt and pepper so season to taste.  Enjoy!