Timothy'S White Chili

• 2 large onions
• 1 pound large white beans, soaked overnight
• 6 c. chicken broth, skimmed (note to self - no Swansons)
• 2 cloves garlic, minced
• 1 t oil
• 2 4 oz can chopped green chills
• 2 t cumin, ground
• 1/4 t cloves, ground
• 1 1/2 t oregano
• 1/4 t cayenne pepper
• 4 c chicken breasts, cooked and diced (thighs are ok)
• 3 c grated Monterry Jack cheese
• chunky salsa
• sour cream

1. 1. Combine beans, broth, garlic and 1/2 of the onions in a large pot. Bring to a boil. Reduce heat, simmer until beans are soft (3 or more hours). Add more broth is needed.
2. 2. In a heavy skillet, saute remaining onions in oil until tender. Add chilis and seasoning; mix thoroughly. Add to bean mixture.
3. 3. Add chicken to bean mixture; simmer 1 hour.
4. 4. Serve with grated cheese, salsa and sour cream on top.

onions, white beans, chicken broth, garlic, oil, green chills, cumin, oregano, cayenne pepper, chicken breasts, cheese, chunky salsa, sour cream

Taken from www.epicurious.com/recipes/member/views/timothys-white-chili-51166431 (may not work)