Perfect Fall Night for Warm Chicken Chili

Why we STILL have to "turn the clocks back" like it was 1859, I will never know but as I turn them all back and prepare to return to life when it is dark by 4:30 in the afternoon, I think of warm soup and soft blankets and my fireplace!  Here's my chicken chili recipe - enjoy!

Creamy White Chicken Chili

Ingredients:

4 chicken breasts
5-6 C. Chicken Stock (I prefer homemade - you can use some of the stock from cooking the above chicken - always save you chicken broth/stock)
2 Cans Great Northern Beans
2 (4.5 oz.) cans chopped green chilies
2 Onions (one chopped and one just quartered for stock)
2 large garlic cloves
2 tsp. salt
1 tsp. white pepper (if you don't have regular if fine)
3 T. ground Cumin (or to taste)
1 T. chili powder
1 tsp. mexican oregano
1 can white corn (I like the chipolte corn)
2 C. shredded monterey Jack cheese

Season chicken breast with salt, pepper and cumin.  Put in pot with one of the cut up onions and a couple of garlic cloves and almost cover with water (drizzle a little olive oil over the chicken that isn't covered with water to keep it from drying out.)  Cook on 350 for about 45 minutes.  Let chicken rest and set aside.  Keep chicken stock for soup.  Remove garlic from stock and chop or mash and keep for soup.

Saute chopped  onion in oil in large dutch oven or pot for about 7 minutes.   Add garlic from chicken stock above.  Add about 2 T. flour and let cook a minute.  Drain chicken stock from above directly into pot.  (Add more chicken stock here if you have to).  Add one can of beans rinsed, green chilies, corn, and spices.  Take second can of beans with sauce and place in food processor with the onions from your stock pot that you cooked with the chicken and process until very smooth.  Add processed beans and onions to soup. Bring to a boil then simmer for about 25 minutes.  After 25 minutes, cube your chicken and add.  (If you put it in too soon it will cook into shreds also if you shred your chicken instead of cubing it you will get the same result.)  Add about a cup of shredded monterey jack cheese.  Cook for an additional 15 minutes.

Serve with warm cornbread!