White Chicken Chili

White Chicken Chili

5½ cups chicken broth

2 large potatoes, peeled and cubed

1 large white onion, diced

2 cloves garlic, minced

1 teaspoon salt

½ teaspoon pepper

1 tablespoon oregano

1 tablespoon ground cumin

7 ounces green chiles

5 cups cooked chicken breast, cubed or shredded

48 ounces Great Northern beans, drained, divided

1 tablespoon jalapeno pepper, diced (optional)

Toppings

shredded mozzarella cheese

sour cream

In a 12-quart stock pot combine 2 cups of the chicken broth, potatoes, onions, garlic, salt, pepper, oregano, cumin and green chiles. Cover, bring to a boil then reduce to a simmer and cook on medium heat until potatoes are fork tender, about 8 to 10 minutes.

Stir in chicken, all but 1 cup of the beans and the remaining broth. If desired add jalapeno peppers. Puree reserved beans in a food processor and add to soup to thicken. Cook on low heat for 1 hour. Serve with shredded mozzarella cheese and sour cream.

Serves eight.

Cook's note: Any kind of potatoes are fine for this recipe. Idaho or Yukon Gold are preferred. Serve in bread bowl for a wonderful presentation.

Nutrition values per serving: 390 calories, 5 g fat (1 g saturated), 47 g carbohydrates, 14 g fiber, 38 g protein, 75 mg cholesterol, 900 mg sodium.