Before I tell you about this yummy soup I want you to head over to Wifessionals for Kaityln's kickass giveaway! That lovely lady hit 500 followers this week and she is celebrating in a HUGE way. Do yourself a favor and enter to win all the goodies. Then you can celebrate with this great winter soup.
Let's talk about chili. I love chili. Red chili, white chili, every chili. There is something about this light but hearty soup that makes you feel warm and satisfied. This recipe makes about 5-6 servings. I've cut the ingredients in half in the past to make the perfect amount for me. For this particular pot of chili, I used the left over chicken that I made here. It gave the chili an extra umph (is that a word?) with the crispy skin.
1 1b great northern beans
6 cups chicken broth
1 cup chopped onion
2 cloves garlic, minced
2-4oz. cans diced green chilies
1 tablespoon dried oregano, crushed
1 tablespoon group cumin
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups chopped chicken
1/2 cup shredded cheese
1/2 cup sliced green pepper
Combine beans, broth, onion, garlic, chilies, oregano, cumin, cayenne, salt, & pepper. Bring to a boil. Reduce heat. cover and simmer for one hour.
Stir in chicken and simmer, covered, for 1/2 to one hour more. Before serving stir in cheese until just melted. Serve with sliced chilies or addition cheese. I added a dollop of sour cream.