White Chicken Chili

It's already over 100 degrees here in the valley of the sun. My husband got a nasty sunburn and I scorched my hands on the steering wheel. What better time to make soup?

That's our camel, Buford. He loves soup. Some members of our household who shall remain nameless (girl child) have a serious need of more fiber in their diet. She, um, I mean the nameless family member recently decided that beans are edible so I was looking for a way to fix some up.

This is Cha Cha's White Chicken Chili. I found the recipe at AllRecipes. I'm not sure who this Cha Cha person is, but I like their recipe.

Here's the recipe for ya. I toned the jalapenos down a bit, and used canellini's for the beans. Otherwise, pretty much did exactly as it says.

1 tablespoon vegetable oil 1 onion, chopped 3 cloves garlic, crushed 1 (4 ounce) can diced jalapeno peppers 1 (4 ounce) can chopped green chile peppers 2 teaspoons ground cumin 1 teaspoon dried oregano 1 teaspoon ground cayenne pepper 2 (14.5 ounce) cans chicken broth 3 cups chopped cooked chicken breast 3 (15 ounce) cans white beans 1 cup shredded Monterey Jack cheese

DIRECTIONS Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

We enjoyed it with the tortilla chips but some cheesy cornbread would have hit the spot too.