Mi Creamy White Chicken Chili

Ingredients

• 2-3 Tbsp extra virgin olive oil.
• 1 cup diced fresh moonlight or portabella mushrooms.
• 3 cups cubed cooked chicken breast cooked or you can use any leftover cooked chicken skinned however more white meat is preferred. 
• 1 large white sweet onion, chopped finely.
• 3 cloves garlic, minced.
• 3 whole peppercorns
• 2 1/2 cups homemade chicken stock or if you don't have use store-bought stock, I like to control the sodium in my stock. 
• 2 Chili peppers, seeded and diced.
• 1-2 jalapenos, seeded and chopped.
• 1 tsp ground cumin.
• 1 ½ tsp oregano.
• 1/8 tsp cayenne pepper.
• 5 cups cooked cannellini beans (or white northern.)
• 2 cups of cannellini (or white northern)beans pureed.
• Soy milk.
• Sherry for taste.
• 12 ounces Monterey jack cheese, shredded.
• optional: red pepper flakes (for added spice if the jalapenos don’t give it enough kick!) sour cream, and or salsa.

Preparation
1. Pour the oil into a hot pan and cook mushrooms, garlic, peppers, and onion till done but not browned. Transfer to a large stockpot.
2. Add in the chicken, broth, beans, and additional seasonings, simmering for at least 20 minutes. Add the pureed beans checking for consistency to thicken. To give a slightly creamier texture add some soy milk (nonflavored, small amounts at a time till you reach the desired creaminess.) Taste and add red pepper flakes if needed.
3. Stir in about 8 ounces of the shredded cheese, simmer for another 15 minutes or so, stirring occasionally.
4. Splash a shot of sherry in and stir.
 for each bowl to taste top with,
5. Cheese, sour cream, or salsa and serve.
 Salt on the table to taste.
Enjoy!

* To add color and variety try whole kernel corn, diced carrot, Jalapeno ( add and simmer ASAP to cook thoroughly) and or diced red bell pepper.