The Feed Bag'S White Chili

• 9 c. chicken broth
• 1 medium onion, chopped
• 3 ribs celery, chopped
• 1/2 c. red bell pepper, chopped
• 1/2 c. yellow bell pepper, chopped
• 1/2 c. green bell pepper, chopped
• 1 (10 oz.) can diced tomatoes and chiles
• 2 (15 oz.) cans cooked Great Northern beans
• 2 tsp. ground cumin
• 2 tsp. dried oregano
• 1/4 tsp. ground cloves
• dash of cayenne pepper (to taste)
• 3 c. diced cooked chicken breasts
• Monterey Jack cheese

1. In a large soup kettle, bring chicken broth to a simmer.
2. Add onions, celery, peppers, tomatoes, chilies, beans, cumin, oregano, cloves and cayenne pepper. Simmer for 1 1/2 to 2 hours. Add chicken. Heat through. Garnish each serving with a sprinkle of grated Monterey Jack cheese. Makes 8 to 10 servings.

chicken broth, onion, celery, red bell pepper, yellow bell pepper, green bell pepper, tomatoes, cooked great northern beans, ground cumin, oregano, ground cloves, cayenne pepper, chicken breasts, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=989336 (may not work)