Chili Blanco Or White Chili

• 1 lb. (2 c.) Great Northern white beans, sorted and soaked overnight in water, then drained
• 10 c. chicken broth
• 2 garlic cloves, minced
• 2 medium onions, chopped and divided
• 1 Tbsp. oil
• 2 (4 oz.) cans green chilies, sliced
• 3 c. canned tomato quarters and juice
• 2 tsp. ground comino (cumin; comino is Spanish)
• 1 1/2 tsp. oregano
• 1/4 tsp. ground cloves
• 1/4 tsp. cayenne pepper
• 4 c. diced cooked chicken
• salt to taste
• grated Monterey Jack cheese and chopped green onions (garnish)
• 1 (11 1/2 oz.) can condensed chicken with rice soup (undiluted)
• 1 (10 3/4 oz.) can condensed cream of chicken soup (undiluted)
• 2 1/4 c. water
• 1 c. diced cooked chicken (optional)
• 1 to 2 Tbsp. lemon juice (fresh is better)
• pepper to taste
• minced fresh parsley (optional)

1. In a 3-quart saucepan, combine soups and water; mix well. Heat through. Add the chicken, if desired. Stir in lemon juice and pepper. Garnish with parsley, if desired.

white beans, chicken broth, garlic, onions, oil, green chilies, tomato quarters, ground comino, oregano, ground cloves, cayenne pepper, chicken, salt, grated monterey, condensed chicken, condensed cream, water, chicken, lemon juice, pepper, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=34551 (may not work)