White Bean Chili

I obtained this recipe from the Shenandoah Cafe in Long Beach. I've actually made it lots of times. I'm just including it as part of the birthday menu. The picture of the soup below is without the toppings. "No kidding, Laura." I think this soup would be in my husband's Top Ten of my recipes.

Ingredients:
1 cup onion, chopped
4 cloves garlic, minced
1 T. olive oil
2 t. cumin
1 t. oregano
¼ t. ground red pepper
2 15 oz. cans Great Northern Beans, rinsed and drained
1 can Canelini Beans, drained NOT rinsed
2 four oz. cans diced green chili peppers can SUB. out 1 can chopped jalapenos
4 c. chicken broth
3 c. cooked chicken, chopped or shredded

Optional Toppers: shredded jack cheese, sour cream, crunched up tortilla chips, more green chilis

Directions:
1. In a stock pot, cook onion and garlic in hot oil until tender.
2. Stir in cumin, oregano, red pepper. Cook 2-3 mins. Stir in beans, chicken, broth, and green chilis. Bring to boil, then reduce heat. Simmer uncovered 5 mins.
3. Stir in chicken, heat the mixture through.
4. Ladle into bowls and top with a dollop of sour cream, cheese, chips, and extra green chilis.

What I typically do:
Buy a cooked rotisserie chicken at Sams/Costco. Tear off all the meat and set aside. Dump all those bones and "stuff" into my stock pot. Pour over about 6 cups of water-just enough to cover. Then I boil it about 20-30 mins. I let it cool enough that I can handle it. Strain, drain or whatever until the there is no large floating objects left in the hot stock. ( juice+water= chicken stock in the pot) Then I dump ALL the ingredients for the soup in with the hot chicken stock. I use all the meat from the rotisserie chicken. Cook on low for about an hour.