2 whole chicken breasts, bone in, skin on (about 2.5 pounds total)
4 Tablespoons olive oil, divided
Kosher salt and ground pepper
Rub chicken breasts with 2 Tablespoons of olive oil, salt and pepper. I added garlic powder, poultry seasonings, and I used onion salt in place of salt. Roast in oven at 375 degrees for 40-50 minutes. Do NOT overcook. Set aside to cool. Remove skin and bones. Cut into one inch pieces.
2 medium yellow onions
4 gloves of garlic, minced
4 cans (15 ounces each) Great Northern, divided and drained. I only use 2 cans.
2 cans (4 ounces each) mild green cillies, chopped
8 ounces frozen roasted corn
3 teaspoons cumin
3 teaspoons ground coriander
3 teaspoons ground thyme
3 teaspoons ground oregano
1/4 teaspoon cayenne peppper
6 cups chicken stock
1/2 cup Monterey Jack cheese. I used 1 cup of Jack cheese, 8 ounces low fat sour cream, 1/2 cup of chopped fresh cilantro.
In a large dutch oven, or soup pot, heat remaining olive oil on high. Add onion and cook about 10 minutes or until soft and translucent. Add garlic and cook for 2 minutes.
Mash 1/2 amount of beans and add to soup pot, along with whole beans, chilies, roasted corn, seasonings, and chicken broth. Bring it a boil and then simmer for 30 minutes. Add chicken and bring to a soft boil. Add Jack cheese and sour cream. Bring to a soft boil.
Serve with fresh cilantro, chopped green onions, and tortilla chips.
From Daily Herald, probably in 2002.