White Lightning Chili

• 1 lb. dried navy beans
• 4 (14 oz.) cans chicken broth
• 1 large chopped onion
• 2 cloves garlic, minced
• 5 c. chopped, cooked chicken
• 2 (4 oz.) cans chopped green chilies
• 1 c. water
• 1 jalapeno pepper, seeded and chopped
• 1 Tbsp. each white pepper, oregano and ground cumin
• 1 tsp. salt
• 1/2 tsp. ground cloves
• shredded Monterey Jack cheese
• salsa
• sour cream
• green onion tops, chopped

1. Wash beans, cover with water and soak overnight.
2. Drain beans and return to pot.
3. Add 3 cans of broth, garlic, onion, spices and salt to beans.
4. Bring to a boil, reduce heat and simmer, covered, for 2 hours or until tender, stirring occasionally.
5. Add remaining can of broth, chicken, chilies, water and jalapeno.
6. Cover and simmer 1 hour, stirring occasionally.

dried navy beans, chicken broth, onion, garlic, chicken, green chilies, water, pepper, white pepper, salt, ground cloves, cheese, salsa, sour cream, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=318258 (may not work)