Ruth'S White Chicken Chili

• 4 (15 ounce) cans great northern beans (or you can soak 1 pound of dried beans)
• 6 cups low-sodium low-fat chicken broth
• 4 tablespoons butter
• 1 tablespoon garlic, minced
• 3/4 cup onion, diced
• 1 (6 ounce) can green chilies, chopped
• 1 1/2 lbs boneless skinless chicken breasts (cooked & shredded or finely chopped)
• 1 teaspoon ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons black pepper (or 2/3 tsp ground white pepper)
• 1/2 bunch cilantro, chopped

1. In a saucepan, melt butter and saute the garlic, onion and chilies for 5 minutes.
2. Place beans in a large stockpot and add chicken stock then bring to a boil.
3. Add the sauteed onion mixture to the beans.
4. Add the chicken and spices to the beans and cook for 1 1/2 hours, stirring occasionally.

great northern beans, lowsodium, butter, garlic, onion, green chilies, chicken breasts, ground cumin, oregano, black pepper, cilantro

Taken from www.food.com/recipe/ruths-white-chicken-chili-282367 (may not work)