White Chicken Chili Soup

Spicy enough for your Mexican craving, hearty enough for a meal.

Ingredients

• RYVITA^® Cracked Black Pepper
• 6-8 Chicken thighs (or legs or breasts)
• can of white beans
• 1 onion, chopped
• 3 cloves garlic, crushed
• 1 green/red/yellow bell pepper, chopped
• 1 tablespoon cumin seeds (or 1tsp of ground cumin(
• dash of chili powder
• 2-4 corn tortillas, torn (or 1 cup crushed tortilla chips)
• jalepenos (optional...as many as you dare)
• 4 cups water or chicken stock

Method

Brown chicken in a heavy pot, then remove and set aside. Add to the oil left in the pot: onions, garlic, pepper, cumin, and chili powder, saute until tender. Add chicken back to the pot and add water/stock, simmer for 45 minutes (or up to 2 hours), stirring occasionally. About 30 minutes before you remove the soup, add the beans and the tortillas. The tortillas will thicken the soup, as well as add a wonderful mexican flavor. Use 2 for a 'soup' thickness, or 4 for thicker chili consistency.

Garnish with sour cream, jalepenos, and shredded cheese.