White Chicken Chili

Ingredients -

1 tablespoon Vegetable Oil
1 Onion, chopped
3 cloves Garlic, crushed
1 (4 ounce) can diced Jalapeno Ppeppers
1 (4 ounce) can chopped Green Chile Peppers
2 teaspoons Ground Cumin
1 teaspoon Dried Oregano
1 teaspoon ground Cayenne Pepper
2 (14.5 ounces) cans Chicken Broth
3 cups chopped cooked Boneless, Skinless, Chicken Breast
3 (15 ounces) cans White Beans
1 cup shredded Monterey Jack Cheese

Preparation:

1. In a large saucepan, heat vegetable oil over medium heat.

2. Saute onion until soft and translucent.

3. Stir in the crushed garlic, green chile peppers, jalapeno peppers, ground cumin, dried oregano and cayenne pepper.

4. Saute another 3 minutes.

5. Stir in the chicken broth, chopped chicken and white beans.

6. Simmer 15 minutes.

7. Remove saucepan from stovetop.

8. Stir in the Monterrey Jack cheese.

9. Serve hot.

Soup Making Tip

Choosing Eggplant

Eggplant skin should be bright and shiny, tight and firm to the touch. Choose eggplants that are heavy for their size, indicating no loss in moisture content.

Soup Making Tip

Escarole

Escarole is available year round, but most plentiful from fall through spring. Escarole is a great final touch to a good Italian wedding soup.