White Chicken Chili By Maranda St. John

**Anything listed can be added to or reduced dependant upon the amount to be served.

3-5 chicken breasts (boiled and torn apart into bite sized pieces, or a ready cooked whole rotisserie chicken (usually $5 at Kroger) can be used when in a hurry)

2-4 cans EACH of the following beans (drained): Black Beans, Great Northern White Beans, Kidney beans, Pinto Beans, or the Organic Tri-Bean mix is great (really any bean that you like can be used except maybe lima beans and who knows maybe even those are okay!)

2 large cans of petite diced tomatoes (or more if you like)

1 regular can of mild or medium Rotel or just add 1 small can or chopped green chilis (I added mild Rotel that night-kids do not like spicy hot)

1 large onion diced or cut to your liking

1 large bunch of Cilantro (can't have too much of this stuff if you ask me) I don't like to use the stems only the leafy parts.

2 heaping tablespoons of minced garlic (you can substitute garlic salt or powder but not two tablespoons-you will have to do that to your own taste-I use minced)

1-2 seasoning packets of White Chicken Chili (McCormick is what we used- found at Fry's in AZ, but they carry it at Kroger and Wal-Mart in KY-good luck in IA) One Packet is plenty for a regular pot of soup. I added 1.5 for the large pot I made.

1 Large Can of Chicken Broth (Or you can use the broth from the chicken if you boil it-just make sure to strain it and add a little garlic powder or salt for good measure) I always fill the can with water and pour it into the mix so just fill your pot with some extra water after you have in all of your beans and tomatoes added if you use your own broth.

**Cracked black pepper, corn, green or red peppers, purple onions add pretty color, shallots are excellent, you can as creative as you would like with this soup.**

My family loves to have a pone (or a "pan" (cast iron skillet) for those of you north of the Mason-Dixon Line) of cornbread with this soup- fried cornbread is also excellent. Crackers are not so good. Another favorite is to get corn tortillas (white or yellow), cut them into strips and fry them until they are crispy crunchy, drain excess oil on paper towels and top the soup with them.

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Combine all of the ingredients and bring to a boil. You can simmer on the stove top while you are at church, you can put this in the crock pot, you can whip it up pretty quick if need be. It can also be frozen in freezer bags for later use.

**Cheese and Sour Cream are yummy extras with this soup!