I know, I know, the weather has been so nice that soup might not be on your radar.  But I love soup and this is one that I will make year round especially since I love to top it with some fresh cilantro. That makes it taste more summery.   Everyone in our house has a different preference on toppings.  The kids love a generous amount of Monteray Jack Cheese, Anna likes to add a little sour cream and my husband likes a little cheese and sliced jalepenos.  What will you top yours with? This soup goes great with the Cheddar Garlic Biscuits.  Cooking this in the crockpot makes for an easy dinner.

2 T  vegetable oil (or PAM)

1 # ground chicken or turkey (leftover frozen rotisserie chicken works too)
1 small onion, chopped
6 garlic cloves, minced
1/2 T ground cumin
1 T dried oregano
1 t salt
1/2 t black pepper
1 (28 oz) petite diced tomatoes
4 c chicken or vegetable broth
1 can (19 oz) cannellini beans
1 green bell peppers, chopped
1 1/2 c shredded Monteray Jack cheese  (sometimes I don't add this and just let everyone add it individually after the bowls are served )
1 (4.5 oz) can diced mild chilies

*Can make thru step 2 night before

1.  Heat 1 T oil in skillet, cook ground chicken move to crockpot.
2.  Reduce heat to medium.  Add 1 T oil and onions, cook til soft; add garlic thru pepper.  Cook and stir for 1 minute.  Add tomatoes and broth, bring to boil.  Cook, stir til liquid is reduced about 1/3, about 5 minutes.
3.  Add beans to crock and pour tomato mixture over them.  Stir to combine.  Cover and cook low 6-8 hours or high 3-4 hours.
4.  Stir in green peppers, cheese and green chilies.  Cook covered  on high for 20-30 minutes.  Top with salsa, sour cream, cilantro.