White Lightning Chili - cooking recipe

Ingredients

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

Preparation

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