Fast & Delicious White Chicken Chili

• 3 (16 ounce) cans navy beans, drained
• 32 ounces chicken broth
• 1 (12 ounce) can evaporated milk
• 1 cup water
• 1 onion, chopped (or use 1T dried chopped onion)
• 2 (4 ounce) cans diced green chilies
• 2 garlic cloves, minced
• 1/2 tablespoon white pepper
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 4 cups cooked boneless skinless chicken breasts
• 1/2 cup mild salsa
• 1/2 cup sour cream
• 1 bunch chopped cilantro (optional)
• 1 whole avocado, diced (optional)
• 1/2 cup shredded monterey jack cheese
• 10 corn tortillas

1. In a large pot, sautee onion in a little olive oil and then add beans, broth, evaporated milk, chilis and garlic. If you are using dried chopped onion, add it to the liquid at this time. Bring to a boil, turn down heat to simmer.
2. While soup is heating chop chicken into small pieces. Combine spices into a small dish. Sprinkle the spices onto the chicken and toss to cover. Once the soup is boiling/simmering, stir in chicken. Simmer for 30 minutes.
3. If chili seems too thick, add up to 1 cup of water
4. Serve with grated cheese, sour cream, salsa, cilantro and avocado. Heat tortillas and serve on the side. Yum!
5. **you can omit the chicken and use vegetable broth for a delicious vegetarian version.

navy beans, chicken broth, milk, water, onion, green chilies, garlic, white pepper, oregano, ground cumin, salt, ground cloves, chicken breasts, mild salsa, sour cream, cilantro, avocado, shredded monterey jack cheese, corn tortillas

Taken from www.food.com/recipe/fast-delicious-white-chicken-chili-442058 (may not work)