White Chili

• 4 skinless, boneless chicken breasts
• 1 Tbsp. oil
• 2 onions, chopped
• 1 (16 oz.) can Great Northern beans, mashed
• 3 (16 oz.) cans Great Northern beans, whole
• 2 (4 oz.) cans mild green chilies, chopped
• 2 tsp. ground cumin
• 1 1/2 tsp. oregano
• 1/4 tsp. ground cloves
• 1/4 tsp. ground cayenne pepper
• 2 cloves garlic, minced
• 2 cans condensed chicken broth
• 2 cans water
• plain yogurt or sour cream
• salsa
• grated Monterey Jack cheese

1. In skillet, with a little oil, saute chicken breasts, cut in small pieces and set aside.
2. In large soup pot, in 1 tablespoon oil, saute onions.
3. Add remaining ingredients to sauteed onions except for the yogurt or sour cream, salsa and cheese.
4. Stir, cover and simmer about 45 minutes.
5. Serve in bowls and top with 1 1/2 tablespoons yogurt or sour cream and 1 1/2 tablespoons salsa. Sprinkle on grated cheese.
6. Good and different soup!

skinless, oil, onions, great northern beans, cans great northern beans, green chilies, ground cumin, oregano, ground cloves, ground cayenne pepper, garlic, chicken broth, water, yogurt, salsa, grated monterey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=340008 (may not work)