Soups:

Christmas Chili or Chicken Chili

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Ingredients

1 pound dry great Northern beans
1 cup chopped onion
2 garlic cloves, finely chopped
2 to 3 tablespoons olive oil
2 cans mild chiles
5 to 6 cups chicken broth
1/2 cup each green pepper and red pepper, chopped
1 teaspoon ground cumin
1 teaspoon Italian seasoning
1 tablespoon dried, crushed oregano
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional)
1 to 2 pounds cooked, chopped chicken

Instructions

Soak beans overnight in cold water, covered and refrigerated. Drain and rinse beans, set aside. (If preferred, may quick soak: Bring beans to a boil, boil 2 minutes, remove from heat, let stand, covered for 1 hour.) In soup kettle, saute onion and garlic cloves in olive oil. When slightly browned, add chiles, beans, broth, green and red peppers and seasonings. Bring to a boil. Reduce heat. Cover and simmer for 2 hours or until beans are tender. Mash beans slightly to thicken. Add chicken. Cover and simmer for 15-30 minutes. Stir in salt as needed. Serve in hollowed out sourdough bowls. Top with grated cheese, preferred (hot pepper cheese is our choice). Can be topped with salsa and/or dairy sour cream, if desired.

Doris Lee
Seaton