White Bean Chicken Soup or Chili

With cold weather just around the corner, a good bowl of soup or chili is always comforting. This recipe come from my mom, who taught me everything I know and is one of the best cooks around. We made this a few weekends ago and really enjoyed it. I came a cross another version of this that is cooked in the crock pot so I will post that one as well and you can decide which one works best for you! I cooked my own beans and my kids ate a big bowl of just the beans before I added them to the soup. What can I say, my kids are a little strange in what they like to eat, but I love it!

                            Happy Fall!

White Bean Chicken Soup or Chili
4 chicken breasts, boned and cut into 1/2 " or smaller pieces
2 medium onions, diced
1 Tbsp. oil
4 cups dry white navy beans, soaked, cooked and set aside (5 cups if making chili)
1/2 tsp. dried oregano
1/2 tsp Italian seasoning
1 tsp. salt
2 garlic cloves, minced
1/2 tsp. chili powder
2 (4 oz.) cans green chilies, chopped (1 can if making chili)
1/2 tsp. black pepper
6 cups chicken broth (4 cups if making chili)

Soak beans overnight. Drain and cover with fresh water and add salt, carrot and onion, cook until soft. Set aside.

Cut chicken into very small pieces. Saute chicken, onion and garlic in hot oil in a large heavy pot. Cook on medium-high heat for 10 minutes or until chicken is done.
Stir in chicken broth and remaining ingredients, including beans. Bring to a boil. Cover, reduce heat and simmer 30 minutes. Adjust seasonings to your taste.
You can serve the thick chili over Fritos with grated cheese, lettuce and sour cream. Or serve with sour cream and fresh cilantro.