I have been on a soup kick for the last several weeks.  It all started when Steve & I went to our supper club in November and the theme was soups.  I took Nutter Butter pie because, well, someone needed to bring dessert, right?  And, I really don’t have that many soups in my recipe arsenal.  After that supper club, I decided two things:  1. I LOVE soup – a lot more than I thought I did and 2.  I needed to learn to make more soups and soon.  I’ve decided to make Friday soup night at our house to try out different types (Steve, are you reading?  I guess I haven’t told you that Friday night is soup night, have I?).

This black & white chili was already in my recipe collection (well, sort of – it was in my collection, before I lost it).  It’s one of my sister’s recipes.  It is so easy to throw together and it tastes simply delicious.  All the flavors just meld perfectly and it’s one of those magical recipes that tastes even better the second day.  Yummy leftovers?  No cooking on Saturday night?  Score!

Here’s the recipe.  Even though I couldn’t find my copy of my sister’s recipe, I remembered most of the ingredients.  So, I looked on the internet and found a couple of recipes for this and kind of combined them.  While this may not look exactly like my sister’s recipe, it turned out really, really yummy. 

Ingredients:

4 boneless, skinless chicken breasts – rinsed, patted dry, and cut into bit-size pieces

1 onion, chopped finely

1-2 two jalapeno peppers, chopped finely (or you can use several rings from a jar of jalapenos)

2 15 oz. cans of black beans, drained

2 15 oz. cans of great northern beans, undrained

1-2 tablespoons of chili powder

2 cups of chicken broth

1 1/2 teaspoons of cumin

Salt to taste

Directions:

Turn stove to medium-high heat

Spray the bottom of a 5-quart stock pan with cooking spray (or, if you’re out of cooking spray, like me, melt a tablespoon of butter in the bottom of the pan)

Add chicken and cook, over medium-high heat,  for two minutes.

Add the onions and the jalapenos.  Cook 5-7 more minutes.

Add the additional ingredients.  Bring to a boil.  Reduce heat to low and simmer for 20-30 minutes to allow the flavors to mix.

Serve with rice.  Add sour cream and sliced green onion for garnish.

Enjoy!