White Chicken Chili

   It is chili season.  The weather is cool, the leaves are turning, and every night there is some sort of sporting event (if you are into that kind of thing.)  There are very few things as welcoming or comforting on a crisp fall evening than a huge pot of chili.  While the old beef standby is delightful, it can get a little boring after awhile.  This is an easy way to mix up dinner without having to learn some new, fancy technique.

White Chicken Chili
1 lb white meat chicken (ground or diced)
3 slices bacon, chopped
1 med onion, diced
1 Tbsp minced garlic
2 C chicken broth
2 14oz cans Great Northern beans
1 4oz can chopped green chiles
1 Tbsp cumin
1 tsp thyme
1 tsp coriander
1 C grated pepper jack cheese
salt and pepper

   Render bacon in a large pot.  When bacon is about halfway rendered, add onions.  Saute 5-7 minutes, until bacon is fully rendered and onions are soft.  Add chicken.  Lightly salt and pepper.  Brown.  Stir in garlic, cook about 1 minute.
   Add broth, beans, chiles and spices.  Bring to boil, reduce to simmer.  Simmer 15-20 minutes.
   Stir in cheese a few minutes before serving.  Stir briskly and constantly while adding cheese to ensure it melts smoothly into the soup.
  Serve and top with your favorite chili toppings.
  Serves 4-6.