Soup Season!

White Bean and Chicken Chili

3 (15-ounce) cans white beans, drained (I used 3 different kinds of beans to add variety and color)

6 cups chicken broth

2 medium onions, chopped

2 tbsp olive oil

1½ lbs boneless, skinless chicken breast, cut in half-inch cubes

2 (4-ounce) cans whole green chilies

2 garlic cloves, minced

2 tsp ground cumin

1½ tsp dried oregano, crushed

¼ tsp red pepper flakes, crushed

1 tsp salt

½ tsp black pepper

Place beans, chicken broth, and half of the onions in a large pot, and bring to a boil. Reduce heat and simmer.

Heat a large skillet over medium-high heat. Add oil. When oil is hot but not smoking, add onions. Sauté until tender. Add chicken and sauté for 5 minutes, stirring frequently until thoroughly cooked. Add green chilies, garlic, cumin, oregano, and red pepper flakes; stir well until combined.

Transfer mixture to large pot and season with salt and pepper. Return to a boil. Reduce heat and simmer for 1 hour, or until flavors are well blended. Add more water or stock as needed.

Serve warm, garnished with sour cream, cheddar cheese, and salsa.