Souper Tuesday

There are many reasons I love Autumn - the colors of nature, jeans and sweat shirts, cool crisp air - but it also means I can start making my winter dishes. I love soups and chowders and gumbo's but only in cool weather. I am surprised I hadn't shared this one in the past. It's one of my kids favorites! I hope you enjoy. I usually double the recipe.

Southwest White Chili

1 Tbsp olive oil
1 1/2 lb boneless chicken breast; cut into small cubes
1/2 c. chopped onion
1 c. chicken broth
1 can (4oz) chopped green chilies
1 can (19oz) white kidney beans (Cannellini beans)
2 green onions; sliced
Montery Jack cheese; shredded (optional)

Southwest Spice Blend

1 tsp garlic powder
1 tsp ground cumin
1/2 tsp oregano
1/2 tsp cilantro
1/8 tsp ground red pepper

Heat oil in large saucepan over med-high heat. Add chicken and onion; Cook 4-5 minutes.
Stir in broth, green chilies and Spice Blend; Simmer for 15 minutes.
Stir in beans; simmer 5 minutes. Top with green onion and Montery Jack cheese if desired.