White Chicken Chili/Tortilla Soup

I'm not exactly sure what to call this...White Chicken Chili or Tortilla Soup. Whatever you want to call it, it's soupy deliciousness. Serve with cheese, sour cream and tortilla chips.

Ingredients:

• 1 pound chicken, boiled and then diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 jalapeno peppers
• 2 poblano peppers
• 6 cups chicken broth/stock
• 3 cans great northern beans, drained and rinsed
• 1 can diced tomatoes
• 1-2 teaspoons cumin, depending on your taste
• 1/4-1/2 teaspoon mexican oregano
• 1/8 teaspoon clove
• 1/4 cup chopped cilantro
• salt and pepper to taste

Directions:
Lightly coat the poblano peppers and jalapeno peppers with olive oil and roast in a 400 degree oven for 20 minutes. Turn occasionally so they do not burn. Once they are finished, remove the thin plastic like skin and seeds and then chop. In a large pan saute the onions and garlic with a tablespoon of olive oil until golden. Add the rest of the ingredients except for the cilantro, salt and pepper. Use your discretion when adding the spices, some people like cumin and others don't Cook over medium heat for 30 minutes. Add salt and pepper to taste and then the cilantro.

Tip:
If you like your soup to be more like a chili and thick puree one of the cans of beans to add to the mixture. It will thicken it up and make it slightly creamy.