White Lightning Chili

• 1 tablespoon extra virgin olive oil (about 1 turn of the pan)
• 1/2 sweet onion, chopped
• 2 garlic cloves, minced (through the garlic press or through your knife)
• 1 pinch kosher salt
• fresh cracked pepper
• 4 cups reduced-sodium chicken broth
• 2 (16 ounce) cans navy beans, rinsed and drained
• 1 (16 ounce) can pinto beans, rinsed and drained
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/8 teaspoon dried chipotle powder
• 2 cups chicken, cooked and chopped
• 1 (4 1/2 ounce) can chilies, undrained
• monterey jack cheese, Sour Cream, Tortilla chips, and fresh Cilantro, for garnish

1. Heat the oil in the pan over medium heat.
2. Add the onion and saute 5-6 minutes.
3. While sauteeing, add a pinch of kosher salt and a little fresh cracked pepper (just to give the onions a little chance.).
4. Add the garlic and saute 1 minute.
5. Add chicken broth, the navy beans, the pepper, the oregano, the cumin, and the chipotle chili powder.
6. Mash the can of pinto beans with a potato masher.
7. Stir into the soup.
8. Stir in chicken and chilis.
9. Simmer 5 minutes or until thoroughly heated.
10. Garnish, and serve.

extra virgin olive oil, sweet onion, garlic, kosher salt, fresh cracked pepper, chicken broth, navy beans, pinto beans, black pepper, red pepper, oregano, ground cumin, chipotle powder, chicken, chilies, cheese

Taken from www.food.com/recipe/white-lightning-chili-416266 (may not work)