White Bean Chili

Believe it or not, it feels like fall in Santa Monica today.  It's overcast with temps hovering around 65.....really rather dreary.  Out came the J Crew cashmere and the soup pot.  Thought I'd cook up a batch of white bean chili.....one of Dave's favs.  Aside from the disaster I had from adding a can of chopped jalapenos (don't do this unless you know they are mild!) this is an easy soup to make.  It freezes well and I usually use a roasted chicken from my favorite grocer so I don't have to cook the chicken, a real time saver...BONUS!  After fishing out the little bits of jalapeno, draining the broth and adding new, I think this is going to be fantastic.  It obviously took me more than the hour fifteen noted here, but if you use mild chilies you shouldn't have a problem.  Feel free to kick it up a notch if you like hot with some cayenne or dried chili peppers or that can of jalapenos you've been saving for a special occasion.

White Bean Chili, serves 4, Total time:  1 hour 15 mins

1 onion, chopped
1 garlic clove, minced
1 1/2 tbsp. olive oil
1 tsp ground cumin
3/4 tsp dried oregano
1/8 tsp ground cloves
1 4-oz. can chopped green chilies (mild)
2 cups diced cooked chicken
3-4 cups chicken broth
2 cans white beans, drained and rinsed
Salt and pepper to taste
grated Monterey Jack cheese

Heat the oil in a soup pot or dutch oven.  Add onion and garlic and saute until soft.  Add cumin, oregano, cloves and green chilies.  Stir in the chicken and add the broth.  Bring to a boil, turn heat to low and add beans.  Adjust seasonings, adding salt and pepper as necessary.  Simmer the soup for an hour.  Served topped with cheese.  You can offer additional condiments on the side:  chopped tomatoes, salsa, chopped parsley or cilantro, chopped scallions, sour cream (useful if the chilies are too hot!)

Bottom Line:  Yum!  It had just the right amount of heat for us and there are now 2 servings in the freezer for dinner emergencies.