Recovery

There was little I wanted to do after our last long run than cook a big pot of soup and enjoy a cold beverage. One of the perks of adulthood is getting to eat whatever you want for dinner. Be it an entire pack of Little Debbies, or white chicken chilli. Fortunatley for my scale, it was the latter.
MS was kind enough to handle the chicken nastiness.

Not sure why this picture is so washed out, but if you look closely through the back door, you can see the kitchen of our neighbors across the pool. Rear Window anyone?

I intended to take pictures of all the steps.

Then I got distracted. MS makes a great apple cider rum drink. It quieted my screaming quads.

Then I spent the rest of my evening here, in what we've dubbed The Cloud.

Namath tries to steal it for himself, but lucky for him it's big enough to share. He loves to share.

The recipe, in case you opt for soup over Little Debbies any time soon. I only used 4 cans of beans. We live in a small apartment. I blended two of them in the food processor to make the soup creamier.

Ingredients
2 tablespoons olive oil
2 onions, chopped
4 cloves garlic, minced
4 cooked, boneless chicken breast half, chopped
3 (14.5 ounce) cans chicken broth
2 (4 ounce) cans canned green chile peppers, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
5 (14.5 ounce) cans great Northern beans, undrained
1 cup shredded Monterey Jack cheese

Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender.

Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.

Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.