White Bean Chicken Chili/Soup:
2 lbs. chicken breast - cooked and diced (or shredded)
2 cans white great northern beans
1 tbsp. olive oil
2 med. onions
2 cloves minced garlic
4 4-oz. cans mild green chiles (we just use 2 since I'm a wimp, pretty spicy otherwise)
2 tsp. ground cumin
1.5 tsp. oregano
1/4 tsp. cayene pepper
1/2 tsp. salt
6 cups chicken broth
3 cups monterey jack cheese
Salsa and sour cream (to serve with it)
Heat oil in a medium pot.
Cook onion for 15 minutes
Add garlic, chiles, spices and cook for 2 minutes
Add beans and chicken broth. Cook to boil.
Add cooked chicken and simmer for 1 hour.
Add cheese just before done simmering to melt in.
Serve with sour cream and salsa.
Also, I have to mention one very special birthday today - Bobby D/Diamond Bob/Dorkell Dickman - our dad! It's finally his turn to be double nickels! Hope your day is great Dad, and can't wait to celebrate with you in a few weeks! Love you!
Then (when Katie and I were little):
Now (proud Grandbob):