White chili 2

8 servings

Ingredients

Quantity Ingredient
1 pounds Large white beans
6 cups Chicken broth
2 Cloves garlic, minced
2 mediums Onions, chopped (divided)
1 tablespoon Oil
8 ounces Cans chopped green chilies
2 teaspoons Ground cumin
1½ teaspoon Dried oregano
¼ teaspoon Ground cloves
¼ teaspoon Cayenne pepper
4 cups Diced cooked chicken breasts
3 cups Grated Monterey Jack cheese

Directions

Combine beans, chicken broth, garlic and half of the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add more chicken broth if necessary. In a skillet, saut‚ remaining onions in oil until tender.

Add chilies and seasonings and mix thoroughly. Add to bean mixture.

Add chicken and contine to simmer 1 hour. Serve topped with grated cheese. Makes 8-10

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