White Chili

• 1 lb. dried great northern beans
• 1 Tbsp. olive oil
• 2 med. onions, chopped
• 4 cloves garlic
• 3 (4.5 oz.) cans chopped green chilies, undrained
• 2 tsp. ground cumin
• 2 tsp. dried oregano
• 6 c. chicken broth
• 5 c. cooked chicken breast
• 3 c. (12 oz.) shredded monterey jack cheese with jalapeno pepper
• 1/2 tsp. salt
• 1/4 tsp. pepper

1. Soak beans overnight, drain and set aside.
2. Saute onions till tender.
3. Add green chilies and the 3 spices, cook 2 minutes, stirring constantly.
4. Add beans and chicken broth, bring to a boil; cover, reduce heat and simmer 2 hours or until tender, stirring occasionally.
5. Add chicken, 1 c. cheese, salt and pepper. Bring to a boil, uncovered and reduce heat to simmer for 10 minutes stirring often.
6. To serve top with cheese.
7. Yields: 13 cups.

dried great northern beans, olive oil, onions, garlic, green chilies, ground cumin, oregano, chicken broth, chicken breast, cheese, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=36200 (may not work)