⅛-1/2 teaspoon cayenne (depending on preferred heat level)
2 (14.5-oz) cans chicken broth
2½ cups chopped cooked chicken breast
2 cans white beans (or about 3½ cups cooked white beans)
Salt and pepper, to taste
4 ounces Monterey Jack Cheese, shredded
Sour Cream, for serving
Tortilla chips, for serving
Avocados or guacamole, for serving
Instructions
Heat oil in a large saucepan over medium heat. Add the onion and cook until it starts to become tender, about 5-10 minutes. Mix in the garlic, green chili peppers, cumin, oregano, and cayenne. Cook until mixture is tender, about another 3 minutes.
Mix in chicken broth. At this point, I like to puree the soup base so the peppers and onions are more finely diced, but feel free to skip this step. Add the chicken and beans. Simmer, stirring occasionally, for 15 minutes. Add salt and pepper to taste, check seasoning, and adjust if necessary. Serve warm topped with cheese, sour cream, avocados or guacamole, and crushed tortilla chips.
Notes
For the freezer: Freeze cooled soup in gallon sized freezer bags in desired portions. Defrost when ready to use, then warm over a low heat on the stovetop.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/white-chicken-chili/