White Bean & Chicken Chili

Submitted by Snick - "I tasted this at the Riggs' home a month or so ago and loved the flavor. I got the recipe and made it for Deb & Randy and for my Relief Society 'Souper Saturday' - big hit. Delicious served with homemade bread or rolls!"

1 pound dry white beans, soaked overnight in water, drained (I used Great Northern Beans)

6 cups chicken broth

2 cloves garlic, minced

1 large onion, chopped (divided)

1 Tbsp olive oil

2 4-ounce cans chopped green chilies

2 tsp ground cumin

1 1/2 tsp dried oregano

1/4 tsp cayenne pepper

4 cups diced cooked chicken

3 cups grated Monterey Jack cheese

1 jalapeno or serrano pepper, chopped (optional)

Mix beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water (or watered-down broth), if necessary.

In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeno or serrano to level of desired hotness.