A Good Day For Soup

White Chili


1 lb. Great Northern White Beans
2 Whole chicken breasts
Olive oil
2 medium onions, chopped
4 cloves garlic
8 oz. chopped green chiles
2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/4 teaspoon cayenne pepper
5 cups chicken broth
1 cup white cooking wine
12 oz. grated Monterey Jack cheese
Sour cream, green onions, and black olives for garnish

Cover beans with water and 1 teaspoon baking soda; soak overnight.
Heat olive oil, saute onions and garlic until clear. Add chiles, spices and onion/garlic mixture to chicken stock, wine and beans. Simmer, covered, about 2 hours. Cover chicken with water, add a little cooking wine and boil 15-20 minutes. Cool debone and dice. Add chicken to bean mixture and simmer, adding cheese last, just to melt, not to cook. Add garnishments and serve. Hits the spot on a cold winter day. From Tip Top cookbook #1.

Picture is from grandparents wedding. Xavier