White Chicken Chili

This is Amanda's favorite soup, and A Southern Season classic.

It's great variation on a southwest dish. 

Directions

2-4 Whole Chicken Breast (seasoned with salt, pepper, and cumin. Then roasted in oven @ 400F till done.)

1 Sweet onion, medium dice

1/4 Cup jalapeños, fine dice

2 Cans Great Northern Beans

1 quart Heavy cream

1 pint Milk   

1/2 tsp. Cayenne

1 bunch cilantro (Optional for garnish)

Directions

      1.    Sauté onions and jalapeños in a little olive oil in a large sauce pot.

 2.    Shred or chop roasted chicken into bite size pieces and add to vegetables.

 3.    Add beans and cream and hold at a low simmer for 1 hour.

 4.    Add cilantro and cayenne then your ready to serve.

Don't be afraid of the jalapeños because the cream mellows the dish out, but if you're scared a can of green chilies is good to be used as a substitute. 

Enjoy!