White Chili

• 1 lb. dried navy beans
• 2 boneless skinless chicken breasts
• 1 (4 oz.) can green chiles, chopped
• 1 (10 3/4 oz.) can cream of chicken soup
• 8 oz. sour cream
• 1/4 tsp. garlic powder
• 1/4 tsp. ground oregano
• 1 tsp. ground cumin
• crushed red pepper to taste
• salt to taste
• tortilla chips
• Monterey Jack cheese, shredded

1. Soak beans overnight.
2. Drain beans and put beans and chicken in a 4 to 6-quart stockpot.
3. Cover with water and bring to a boil. Reduce heat and let simmer, removing chicken to cool when it is done.
4. When beans are near done, combine chiles, soup, sour cream and 1 cup of the bean juice in a mixing bowl.
5. Stir until well blended.
6. Add green chile mixture to beans and mix well.

dried navy beans, chicken breasts, green chiles, cream of chicken soup, sour cream, garlic powder, ground oregano, ground cumin, red pepper, salt, tortilla chips, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=96954 (may not work)