A change from the ground-beef-and-tomato-sauce based chili.
Boil 4 large chicken thighs (bone in and skin on) until done.
Remove thighs from broth to cool, and set broth aside to use later.
Remove skin, pick meat from bones and tear or cut up.
Chop about half a large onion. Saute in a wok, skillet, or large pot in a Tbsp. of vegetable oil until beginning to brown.
2 cans great northern beans or other white beans (including liquid)
1 tomato, chopped
1 jalapeno, finely chopped
1 cup reserved chicken broth
2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
sprinkle garlic powder, or 2 cloves (if using cloves, you can add them with the onions)
opt. cayenne pepper to taste
opt. 1 tsp oregano
and, the cut up chicken meat
Simmer 20 minutes or so until done.
shredded cheese, sour cream, tortilla chips, lettuce, salsa.
Fresh biscuits or other bread on the side is nice.