Spinach Cheese Soup

1 large onion, chopped
4 garlic cloves, minced
1 tablespoon olive or vegetable oil
6 cups chicken broth
8 ounces uncooked linguine
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2 cups cubed cooked chicken
6 cups milk
3 cups (12 ounces) shredded Swiss cheese
3 cups (12 ounces) shredded brick or Monterey Jack cheese

In a soup kettle or Dutch oven, saute onion and garlic in oil until tender. Add broth; bring to a boil. Add linguine and cook for 8-10 minutes or until tender.

Reduce heat. Add spinach and chicken; heat through but do not boil. Stir in milk; heat through. Add cheeses and stir just until melted. Serve immediately. Makes 14-16 servings (4 quarts).