Ingredients

2 cups chopped yellow onions
2 cloves minced garlic
1 jalapeno chile, seeded and minced
1 tablespoon ground cumin
2 teaspoons dried oregano
4 cups cooked and drained white beans
6 cups chicken stock or canned low-salt chicken stock
4 bone-in, skin-on split chicken breasts, roasted, cooled and meat pulled from bones
1 cup shredded jack cheese
Salt and freshly ground black pepper to taste
Sour cream, cilantro, jack cheese for garnish

Directions

In a stock pot, over medium heat, saute onions until soft. Add garlic, jalapeno, spices, and saute briefly. Add the cooked beans and stock and simmer for 20-25 minutes. Remove 2 cups of chili from stock pot. Carefully puree with 1 cup shredded jack cheese. Add back to stock pot. Add shredded chicken, salt and pepper to taste. If chili seems too thick, thin with a little stock. Serve in warmed bowls, garnished with cheese, sour cream and cilantro. Serves 8.