WHITE BEAN AND CHICKEN CHILI SOUP

WHITE BEAN AND CHICKEN CHILI SOUP

1 whole small organic chicken
2 bay leaves
Olive oil (about 2 tablespoons)
2 medium onions, diced
1 green pepper, diced
6 cloves garlic minced
1 jalapeno pepper, diced
3 tablespoons cumin or to taste
1 teaspoon chili powder or to taste
1/2 teaspoon paprika
1/2 red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1 (4.5 ounce) can chopped green chilis
(1 parmesan cheese rind, if you have it; I keep supply in freezer)
1 15.5 ounce can Cannelliini beans
1 block Monterey Jack Cheese, grated
Salt and freshly ground pepper to taste

Garnishes:

Sour cream
Guacamole
Tortilla chips
Cilantro
Lime slices

Salt and pepper chicken. Put in a dutch oven or large pot, cover with water, add bay leaves and cook 45 minutes or until done. Remove chicken from broth. When cool, remove meat from the bones and shred. Set aside. Cook remaining liquid until reduced to 8 cups. Pour into a bowl and reserve.

In the same pot, sauté onions in 2 tablespoons olive oil, until brown and carmelized, about about 10 minutes, stirring periodically to keep from burning. Add green pepper, garlic, jalapeno pepper, spices, green chilis, and broth from the chicken. (I add a parmesan cheese rind from my freezer, if I have it, at this point.) Simmer for 1 hour. Add chicken and beans and cook for 30 minutes, or more if the consistency is too thin. I like for this to be a fairly thick, hearty soup. Check for salt and pepper adding more to taste.

Serve in bowls* with grated Monterrey Jack Cheese on top. Garnish with your preference. Serves 4.

Pottery in the picture was purchased at The Penland School of the Crafts in North Carolina. I was told Jackie Kennedy obtained a set for the White House.