St. Michael'S Alley White Chili

• 2 lb. cooked chicken, chopped
• 1 (6 lb.) can Great Northern beans
• 5 cloves garlic, chopped fine
• 2 yellow onions, chopped
• 1 c. green chilies
• 3 c. chicken broth
• 1/3 c. chopped jalapenos
• 2 tsp. chili powder
• 1 Tbsp. cayenne pepper
• 1 Tbsp. cumin
• 1 Tbsp. Tabasco sauce
• 1 Tbsp. Lea & Perrins Worcestershire sauce
• 1 (16 oz.) can chopped tomatoes, drained
• salt and pepper to taste
• 2 tsp. oregano

1. Saute garlic and onions until onions are clear.
2. Add remaining ingredients and cook on medium heat, stirring every 10 minutes or until mixture is hot and well blended, about 45 minutes.
3. Top with finely chopped green pepper, red onion, cilantro, chopped tomato and grated Monterey Jack cheese.

chicken, great northern beans, garlic, yellow onions, green chilies, chicken broth, jalapenos, chili powder, cayenne pepper, cumin, tabasco sauce, worcestershire sauce, tomatoes, salt, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=766192 (may not work)