Chili Blanco

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.

Chili Blanco

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.