Cuddly Soup (a.k.a. White Chili)

This is another one from Simply Recipes (linked above). It is a yummy white chili with chicken. Chris has decided to call it 'cuddly soup' because it is warm and savory and it makes you want to curl up on the couch and be comfy. If you want the "real" version which requires you to soak dry beans for hours you can go here: White Chili. I have opted for the "realistic" version using canned beans and black-eyed peas. It takes about an hour and a half total.

• 3 cans of white northern beans or black-eyed peas (I used 2 cans of black-eyed peas and 1 can of beans)
  
• 6 cups chicken broth (I recommend Better Than Bouillon broth base.)
  
• 3 cloves garlic, chopped
• 2 white onions, chopped and divided
• 1 tbsp olive oil
• 2 4-ounce cans of chopped green chilies
• 2 tsp ground cumin
• 1.5 tsp dried oregano
• pinch of ground cloves
• 4 cups of diced cooked chicken

Combine the beans/peas, chicken broth, garlic, and half the onions in a large soup pot and bring it to a boil. Reduce the heat to med-low and let it simmer, stirring occasionally.

Saute' the remaining onions in oil until they are tender. Add the chilies and seasonings and mix thoroughly. Add this to the bean and broth mixture and continue simmering for about an hour.

While the soup is simmering prepare the chicken. I generally trim and dice about 4-6 chicken breasts and saute' them in a small amount of olive oil with a little salt and pepper. It takes about 10 minutes to cook thoroughly. (I also prepare chicken this way for quick "grilled" chicken salad on busy week nights.) When the soup has about 10-15 minutes left add the chicken.

Take the soup off the heat and let it cool a little before you serve it. Top it with whatever you like. Here are some ideas: monterey jack cheese, diced avocados, salsa, sour cream, tortilla chips, diced onions and tomatoes, or chopped green onions. We used some shredded monterey jack and Baked Tostitos Scoops.