White Bean Chicken Chili (good to follow Monday's dinner with)

Here it is, Wednesday. Monday's dinner left about 2 cups of chicken bone broth to use. If you like White Chicken Chili, Taste of Home has a good recipe where you can use up that broth.

Here it is: http://www.tasteofhome.com/recipes/white-bean-chicken-chili

Oddly, the recipe I have from Taste of Home is slightly different. It takes 3 cans of white beans, and if you freeze beans ahead, it works great. You can mash the one can equivalent while in the bag, which thickens your soup. Also, my recipe only calls for 2 cups of broth. The rest is pretty similar.

Brown 1 lb of chicken with a medium onion in a dutch oven (use some olive oil in there). Take out chicken and cut it up when it's mostly cooked, return to pan.

Add 1 can diced green chilis, 2 tsp cumin, 2 tsp oregano, 2 tsp garlic or 2 cloves diced, 1/5 tsp. cayenne pepper. I added some salt and regular pepper. Add the two cups of broth. Bring to a boil. Add in the one bag/can of mashed beans (if you use a can, mash in the pot before adding the last 2 cans). Add the 2 other bags of white beans. Cook for 20-30 mins, till chicken is no longer pink.

**For added nutrition, I added some quinoa to the chili to help thicken it up.

When serving, top with shredded Monterrey jack cheese and sour cream if desired.