Fried Pies & Fireflies: Lisa's White Chicken Chili

I made this delicious, spicy soup recently
and it was a hit here at home.
I hope you enjoy!

Lisa's White Chicken Chili

2 cans white beans
1 tablespoon oil
1 medium jalapeno pepper, minced
(I used 1 TBSP of jalapeno in a jar)
1 large onion, chopped
4 garlic cloves, minced
(I used 1 TBSP minced garlic in a jar)
1 TBSP chili powder
4 cups chicken broth

1 can diced green chilies
1 can Rotel with cilantro and lime

1 rotisserie chicken, skin removed and meat shredded
Sour cream, for topping
Tortilla chips, coarsely crushed, for topping

Drain and rinse the canned white beans.

In a medium bowl, mash half
of the beans until chunky.

Add the oil to a large Dutch oven

and heat it over medium-high heat.

Add the peppers, onions, and garlic and

saute until soft, about 5 minutes.

Add the chili powder and continue to saute

for 1 more minute to toast the spices.

Stir in the chilies, jalapenos, Rotel, beans and chicken.

Stir in the chicken stock, and bring to a simmer.

Cook for about 30 minutes or so or pour

into crock pot to simmer all day.

To serve, top each individual bowl with shredded cheese,
a dollop of sour cream and some crushed tortilla chips if desired.

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The cast of characters...