Yum! I haven't heated something up at work for lunch in a very long time and ALOUD gave an "oh yum." This soup caused me to do just that.
And I took a picture of it! All dolled up with a dollup of sour cream, and smatterings of green onion and cilantro. But, the camera is at home. With the picture. Insert frowny face here.
But here is the recipe with my alterations in parenthesis. I printed it off from All Recipes.
Cha Cha's White Chicken Chili
1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers (I had jarred jalapenos, chopped, and only about 2 T)
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 (roasted from the store, or course)
3 (15 ounce) cans white beans (I used 2 cans of White Kidney beans, with one can smashed. And 1 can of Cannelini beans)
1 cup shredded Monterey Jack cheese (I used the Kraft Mexican Shredded blend)
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 (including the smashed ones). Simmer 15 minutes, stirring occasionally.
Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.