White Chicken Chili & David Nail

I got into an argument with my husband about soup/chili/chowder and whether they are all soup or outside of the soup category. I figured soup is soup which includes chili, which you also eat out of a bowl. He said no, chili and soup are two totally different things. Then chowder got threw into the mix and he also argued that chowder is not soup, but just chowder. I have a hard time comprehending that chowder and chili are not soup, but maybe all my life I have considered soups that weren't in fact soups. 

If you understand any of this, let me know what you think and where you stand. 

Someone's got to end the debate and neither of us are going to give in unless some outside party claims one of us as wrong. 

Haha, anyway, this chili is incredible and I've been making it for quite awhile now. I love the taste and the warm homey feel of it. It's also pretty easy to throw together! 

And since it was suppose to rain yesterday but didn't… Let it Rain by David Nail is getting recognized in hope it will call the rain to this three year serious drought in California.

White Chicken Chili
Recipe from: Guru to the Outdoors

Ingredients:
2 boneless chicken breasts, diced into bite size pieces
1 small onion, diced
1 Tbl olive oil
2 minced garlic cloves
30 oz of chicken broth
1 (5 oz) can of chopped green chilies
1 1/2 tsp cumin
3/4 tsp paprika
1/2 tsp dried oregano
1/4 tsp cayenne pepper
salt and pepper to taste
1 (8oz) Neufchatel cheese (light cream cheese)
1/4 cup fresh or frozen corn
2 (15 oz) cans of Cannelini beans, drained and rinsed
1 Tbl fresh lime juice

Shredded Monterrey Jack cheese
Tortilla Chips

Directions:
Heat olive oil in a large pot or dutch oven over medium-high heat. When oil is hot, add the chicken to your pot and diced onion. Sauté the chicken for about six minutes, then, mix in your garlic. Cook for another 30 seconds. Stir in your chicken broth, green chillies, and spices: cumin, paprika, oregano, cayenne pepper, salt, and pepper. Bring the ingredients to a boil, then reduce heat and simmer for 15 minutes. 
Add the Neufchatel cheese and stir until it has mostly melted, the cheese will look chunky, but the heat will eventually mix it in. Toss in your corn and beans. Simmer your soup for another 15 minutes. Stir in your lime juice and serve into individual bowls. Top with the Monterrey Jack cheese and tortilla chips, Enjoy!