Lewis And Clark White Chili

• 1 c. chopped onion
• 4 cloves minced garlic
• 1 Tbsp. olive oil
• 2 tsp. ground cumin
• 1 tsp. dried oregano
• 1/4 tsp. ground red pepper
• 1/4 tsp. ground cloves
• 3 (15 1/2 oz.) cans Great Northern beans, rinsed and drained
• 2 (4 1/2 oz.) cans diced green chili peppers or chopped jalapeno peppers*
• 4 c. chicken stock or broth
• 3 c. chopped cooked chicken
• 2 c. shredded Monterey Jack cheese (8 oz.)
• sour cream and more chili peppers for topping of individual bowls (optional)

1. Cook onion and garlic in olive oil until onion is tender. Stir in cumin, oregano, ground red pepper and cloves. Cook for 2 to 3 minutes. Add beans, peppers and chicken stock or broth. Bring to boil and reduce heat to simmer. Add chicken. Simmer for about a half hour or the beans are very tender.

onion, garlic, olive oil, ground cumin, oregano, ground red pepper, ground cloves, cans great northern beans, green chili peppers, chicken, chicken, shredded monterey jack cheese, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=113596 (may not work)