White Lightening Texas Chili

• 1 pound dried navy beans
• 4 (14 1/2-ounce) cans ready-to-serve chicken broth, divided
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ground white pepper
• 2 1/2 tablespoons fresh oregano
• 1 tablespoon ground cumin
• 1/2 teaspoon ground cloves
• 5 cups chopped cooked chicken
• 2 (4 1/2-ounce) cans chopped green chiles, undrained
• 1 cup water
• 1 teaspoon salt
• 1 jalapeno pepper, seeded and chopped
• Shredded Monterey Jack cheese
• Salsa
• Sour cream
• Sliced green onions

1. Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak 8 hours. Drain beans, and return to Dutch oven. Add 3 cans chicken broth, chopped onion, and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 2 hours or until beans are tender.
2. Add remaining can of chicken broth, chicken, and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour, stirring occasionally. Serve with cheese, salsa, sour cream, and green onions.

beans, ready, onion, garlic, ground white pepper, fresh oregano, ground cumin, ground cloves, chicken, green chiles, water, salt, pepper, cheese, salsa, sour cream, green onions

Taken from www.myrecipes.com/recipe/white-lightening-texas-chili (may not work)