6 cups chicken stock or canned low-salt chicken stock

4 bone-in, skin-on split chicken breasts, roasted, cooled and meat pulled from bones

1 cup shredded jack cheese

Salt and freshly ground black pepper to taste

Sour cream, cilantro, jack cheese for garnish

In a stock pot, over medium heat, saute onions until soft. Add garlic, jalapeno, spices, and saute briefly. Add the cooked beans and stock and simmer for 20-25 minutes. Remove 2 cups of chili from stock pot. Carefully puree with 1 cup shredded jack cheese. Add back to stock pot. Add shredded chicken, salt and pepper to taste. If chili seems too thick, thin with a little stock. Serve in warmed bowls, garnished with cheese, sour cream and cilantro. Serves 8.

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