White Bean And Chicken Soup

• 3 lbs boneless skinless chicken thighs, cut into 1 inch dice
• salt and pepper
• 2 tablespoons vegetable oil
• 2 medium onions, diced
• 3 garlic cloves, minced
• 1 jalapeno, minced
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder, blend
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon cayenne pepper
• 8 cups chicken stock
• 3 (15 ounce) cans navy beans, drained
• tortilla chips, for serving
• sour cream, for serving
• shredded monterey jack cheese, for serving
• cilantro, for serving
• diced avocado, for serving

1. Season the chicken with salt and pepper. In a large cast-iron casserole, heat the oil until shimmering. Add half of the chicken at a time and cook over moderately high heat until lightly browned all over, about 8 minutes per batch. Using a slotted spoon, transfer the chicken to a plate.
2. Add the onion to the casserole and cook over moderate heat, stirring, until tender, about 5 minutes. Add the garlic and jalapeno and cook until fragrant. Add the flour, chile powder, cumin, oregano and cayenne and cook, stirring constantly until fragrant.
3. Add the stock, navy beans and chicken and bring to a simmer. Cover and cook over low heat until the chicken is very tender, 30 minutes.
4. Uncover and simmer the soup over moderate heat until slightly thickened, about 30 minutes longer. Season with salt and pepper and serve with any of the extras that you like.

chicken thighs, salt, vegetable oil, onions, garlic, flour, chili powder, ground cumin, oregano, cayenne pepper, chicken stock, navy beans, tortilla chips, sour cream, cheese, cilantro, avocado

Taken from www.food.com/recipe/white-bean-and-chicken-soup-337355 (may not work)