White Chicken Chili

• 1 lb dried white bean, pre-soaked (such as cannellini, about 2.5 cups when dry)
• 6 cups reduced-sodium chicken broth
• 1 cup onion, chopped
• 2 -3 garlic cloves, chopped
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 (14 1/2 ounce) cansdiced mild green chilies
• pickled jalapeno pepper (can replace one can of chilies for spiciness) (optional)
• 18 teaspoon ground cloves (I just threw a whole one in and took it out before serving)
• 1 lb boneless skinless chicken breast, cubed
• 1 teaspoon kosher salt
• sour cream
• shredded cheese
• green onion, chopped
• cilantro (or other fresh herbs) or parsley (or other fresh herbs)

1. Put pre-soaked beans into a pot along with the garlic, onions and broth.
2. Bring to a boil, reduce heat and simmer uncovered until the beans are tender (about 1 - 1.5 hours).
3. If needed, add water periodically to keep beans moist.
4. Before beans are done, sautee the chopped green pepper in olive oil and set aside.
5. Add to the beans: cumin, oregano, cloves, chicken, and green pepper.
6. Cook for 30 minutes.
7. Add salt.
8. Adjust seasonings.
9. Serve with desired toppings.

white bean, chicken broth, onion, garlic, ground cumin, oregano, green chilies, pepper, ground, chicken, kosher salt, sour cream, cheese, green onion, cilantro

Taken from www.food.com/recipe/white-chicken-chili-158877 (may not work)