Southwest Chicken Soup

This is from Dore's White Chicken Chili
that we added some things to.


1 lb.  diced chicken (1)
1 med. onion, (small chop/large dice)
1 1/2 tsp. garlic powder
1 Tbsp. vegetable or olive oil (if not using rotisserie chicken)
3  cans white beans, drained
32 oz. Chicken Stock (2)
2 (4 oz) chopped green chilies (more or less to taste)
1 1/2 -2 Cups Kale, Chopped small  (3)
1 tsp. salt (OR LESS!  Start with 1/2 tsp. and taste from there)
1 1/8 tsp. ground cumin
1 1/8 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. cayenne pepper (optional or to taste) (4)
1 cup sour cream
1/2 cup whipping cream or half n half (5)
1 cup shredded jack cheese
 
In large soup pan,   combine all ingredients except the Jack Cheese, sour cream and whipping cream and bring to boil.  Reduce heat; simmer, covered for 40 min.  Remove from heat; stir in sour cream and cream.  Top with Monterrey Jack cheese if desired.  Serves 8ish. (for Kay and I it serves us twice --- 4 servings...

    (1)  Dore's recipe calls for boneless, skinless chicken breasts but we use Rotisserie Chicken. I buy the chicken and take off all the meat, dice it into about 1/2 inch pieces 
            (some will already be small) and freeze it for later use in salads and soups.  If you use the chicken breasts,use the olive oil and the chicken breasts, onion, and garlic
             powder until chicken is cooked. Set chicken aside to cool, then shred.  Return to pan and add beans, stock, chilies, and seasonings. 
    (2)  The original recipe called for 2 14oz. cans of chicken broth but we like the more flavorful stock. I almost always have 2 or 3 cartons of stock on hand and since they
           are 32 oz. I just use the extra 4 oz.
    (3)   Kale is optional but it adds vitamins to the soup. Cut small because it will not wilt like lettuce.
    (4)   I use 1/2 tsp.
    (5)   We use whipping cream for more flavor and texture.