White bean, chicken, and chili soup

As far as I can tell, my husband's native St. Louis has three culinary claims to fame: deep-fried ravioli, frozen custard, and chili. This chili-based soup wouldn't be your children's first choice from that particular trio, but tell them it's got corn in it, which should make them happy. The recipe belongs to my father-in-law's wife—the person our children have referred to, with fond devotion, as "Uncle Barbara" ever since they were teeny and unable to get their mouths around the less affectionate "stepgrandmother."

Makes 15 cups

1 tablespoon olive oil
2 onions, finely diced
4 cloves garlic, finely chopped
1/4 teaspoon dried oregano
2 teaspoons ground cumin
1 large pinch cayenne (optional)
1 large pinch allspice
2 (4-ounce) cans chopped green chilies
2 pounds skinless, boneless chicken breasts, diced (cook them to your liking before you dice them, if you'd rather)
4 cups chicken broth (a 32-ounce box)
3 (15-ounce) cans white beans (great northern or navy), 2 drained, 1 with liquid
1 (16-ounce) bag frozen corn kernels
8 ounces Monterey Jack cheese, grated
Salt to taste


Heat oil in a soup pot over medium-high heat and sauté onions until translucent, about 5 minutes. Stir in the garlic, spices, and chilies, and sautéfor another minute. Add diced chicken and broth, and simmer until the chicken is opaque (if you used raw chicken), about 15 minutes. Add beans, corn, and half the cheese, and simmer another 15 minutes. Taste for salt, and serve with remaining cheese to sprinkle on top.