Tex Mex Chicken Soup

2 14-oz cans chicken broth
1 15-oz can Great Northern Beans (rinsed & drained)
1 4-oz can green chillies, chopped
1 red onion, chopped
1/2 tsp minced garlic
2 tsp dried oregano
1 tsp ground cumin
3 cups cooked chicken, chopped
1 cup frozen corn

Spray a large soup pot lightly with non-stick cooking spray. Saute garlic and onion until onion is translucent. Add beans, chilies, oregano, cumin and broth, stir and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add chicken and corn and simmer for 15 minutes, or until soup is heated throughout. Can serve some now if desired, or freeze entire batch of soup.

To freeze: Allow to cool, then pour into labeled freezer containers and freeze.

To serve: Remove & defrost. Put soup in soup pot and heat over low heat. You can also cook from frozen, but be aware it will take longer.