1 tbsp. roasted garlic butter (Land O' Lakes)
3/4 c. chopped onion
1 (4 oz.) can green chilies
1 tsp. ground cumin
1/2 tsp. oregano
1/8 tsp. ground red pepper
1 (14 oz.) can chicken broth
2 c. shredded frozen hash browns
1 (16 oz.) can Navy beans
1 (16 oz.) can Northern beans
2 c. chopped cooked chicken
1 c. half & half
1 c. shredded white Cheddar cheese

Melt the garlic butter in soup pot. Add onions and sauté until tender but not browned. Add chilies, cumin, oregano, ground red pepper, chicken broth and hash browns. Cook until potatoes are fork tender. Add beans and chicken. Stir and continue cooking over low heat for about 5 minutes. Gradually add half & half. Stir in cheese.