White Chicken Chili

For day #19 of Soup Month we bring you a yummy chicken chili with white beans.  This is my favorite kind of recipe since it's a great way to use leftover chicken or turkey.  If you make a roasted chicken for dinner, this soup is an easy choice for the following night.  If you want to save even more time, look for white beans in a jar, but simmering the beans in the chicken broth, garlic and onions will infuse them with a wonderful flavor that is worth the wait.

White beans, also called cannellini beans, are loaded with good things.  Just a 1/2 cup of beans are packed with 7 grams of protein, about 6 grams of fiber and only 110 calories.

1 lb  White Cannellini Beans, soaked overnight in water, drained
6 cups  Chicken Broth
3  Garlic Cloves, minced
2 medium  Onions, chopped (divided)
1 TB  Olive Oil
1 - 2  Serrano Pepper, minced
1 4-oz cans Chopped Green Chilies
2 tsp  Ground Cumin
1 1/2 tsp  Dried Oregano
1/4 tsp  Ground Cloves
1/4 tsp  Cayenne Pepper
4 cups  Diced Cooked Chicken (can also sub leftover turkey, great for after Thanksgiving)
3 cups  Grated Monterey Jack cheese

Combine beans, chicken broth, garlic and half of the chopped onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are tender, about 3 hours. Add additional water to the pot, if needed. 

In a skillet, sauté remaining onions and serrano pepper in olive oil until slightly tender. Add chilies and seasonings and mix thoroughly. Add this mixture to the soup pot and stir. Next, add chicken, cover and continue to simmer over low heat for about 1 hour. Check seasoning, and adjust as needed.

Serve topped with grated cheese. Garnish with chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.  Makes 8 generous servings.