Green Chili & Chicken Soup

The garnishes make this soup.  Don't get me wrong, the flavor of the soup itself is wonderful, but the garnishes take it to another level.  Sour cream is a must...it adds a cool, creamy  element to this spicy bowl of goodness.  Then, the gooey cheese and crunchy chips add just the right texture to set it off.  

Green Chili & Chicken Soup

1 lb chicken (or 2 cooked chicken breast, chopped and 4 cups chicken broth)
Salt & pepper to taste
2 Tbs olive oil
4 green chili peppers or jalapenos, de-seeded and chopped
1 onion, diced
1 can white beans (i.e. cannellini), drained and rinsed
1 Tbs cumin
1/2 tsp oregano

Garnish:
Shredded Cheese (Monterrey Jack preferred)
Sour Cream
Tortilla Chips

Boil chicken on the bone in about 6 cups of seasoned water (salt & pepper to taste) for about 45 minutes.  Remove chicken and let set until cool enough to de-bone.  In separate pot heat olive oil and sautee green chili peppers and onion.  Once onions and peppers are tender add chicken and broth and bring to a boil.  Reduce heat and add beans, cumin and oregano.  Simmer for about 5 minutes.  Serve with shredded cheese, sour cream and tortilla chips on the side.