So in case you didn’t hear, after three years of merely placing, I finally took home the grand prize at the local marching band chili cook-off. I had to laugh at one of the judges who secretly admitted to me that she votes for my entry every year and felt vindicated that I’d finally won first place. She must recognize my fire-red Le Crueset because I’ve used a different recipe every year. This year I made my favorite white bean chili.

White Bean Chili
this is a kid friendly soup–even my kids who won’t eat beans love this soup

4 chicken breasts, cooked and shredded (methods vary for getting this far; take your pick)

1 TBSP. oil
2 medium onions, chopped
4 cloves garlic, minced

2 4-oz cans chopped green chilis (I used the fire-roasted this time, maybe that’s what gave me an edge)
1 tsp. cumin
1 tsp. oregano
1/4 tsp. cayenne pepper

4 16-oz cans white beans
3 c. chicken broth (I just use three cans)

1 c. sour cream
3 c. grated Monterey Jack cheese

Heat oil in a very large skillet or stockpot. Lightly saute onions and garlic. Stir in chicken.

Add chopped green chilis, cumin, oregano and cayenne pepper (I toss in some Penzeys chili powder, too)

Pour in white beans and chicken broth. Heat through thoroughly, bringing almost to a boil but not boiling.

Stir in sour cream and Monterey Jack cheese. (Don’t panic if the Jack cheese is a little rubbery at first, it will melt and make a nice broth.) If soup is too chunky you can add a little more chicken broth or even a little water as desired.

Serve with another dollop of sour cream or more grated cheese or however else you like. (You put enough cheese on it the phone book would taste good.)

If you have a favorite soup or chili recipe why don’t you post it in the comments?

And there’s a new blog in town. It’s called Mormons Going Veggie. I’m just a Jack Veggie (which I guess is a step above being a Jack Mormon), but I’ll admit they’ve got some tasty recipes. You should check them out.

Finally, we’re dishing about dinner over at Segullah. What say you?