White Chili

• 1 lb. dried white navy beans
• 4 c. cooked, cubed chicken breasts
• 7 c. chicken broth
• 2 medium onions, chopped
• 2 cloves garlic, chopped
• 1 1/2 tsp. salt
• 1 Tbsp. vegetable oil
• 1 (4 oz.) can chopped green chiles, undrained
• 2 tsp. ground cumin
• 2 tsp. dried oregano
• 2 tsp. ground coriander
• pinch of cayenne pepper
• grated Monterey Jack cheese (garnish)

1. Soak beans overnight.
2. Drain. Combine beans, broth, half the onion, garlic and salt in a large kettle. Bring to a boil.
3. Reduce heat, cover and simmer 1 1/2 to 2 hours or longer until beans are very tender.
4. Add more broth as needed. Heat oil in skillet.
5. Add remaining onion and cook until tender. Add chiles and spices.
6. Mix thoroughly. Cook about 20 minutes. Add skillet mixture to bean mixture. Stir in cooked chicken and heat through. Top with grated cheese.

white navy beans, chicken breasts, chicken broth, onions, garlic, salt, vegetable oil, green chiles, ground cumin, oregano, ground coriander, cayenne pepper, grated monterey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=830673 (may not work)