Boone Tabernacle White Chili Recipe

• 3 x (1-lb. bags) dry Great Northern beans
• 1 Tbsp. extra virgin olive oil
• 2 med onions peeled and minced
• 2 tsp grnd cumin
• 2 x (4-oz cans) mild green chilies minced
• 1/4 tsp grnd cloves
• 1/4 tsp cayenne pepper
• 1 tsp dry oregano
• 3 x (15 1/2-oz cans) chicken broth
• 2 lb boneless skinless chicken breast cooked and diced
• 1 x (12-oz package) Monterey Jack cheese grated
• 1 x (12-oz carton) lowfat sour cream to garnish optional

1. Place the dry beans in a saucepan and cover with water.
2. Bring to a boil and cook 2 hrs, or possibly till softened.
3. Drain and set aside.
4. In a large saucepan or possibly soup kettle, heat the extra virgin olive oil and saute/fry the onions till transparent,a bout 5 min.
5. Add in the cumin, green chilies, cloves, cayenne and oregano and saute/fry 2 to 3 min.
6. Add in the chicken broth, chicken, reserved beans and Monterey Jack cheese.
7. Simmer 15 min and serve.
8. Note: "This is good with a side of guacamole and corn chips," says Wade.
9. "It can be increased to serve any number, and it freezes well."
10. To save time, Wade occasionally makes this with about 9 c. canned beans.

dry great northern beans, extra virgin olive oil, onions, cumin, green chilies, cloves, cayenne pepper, oregano, chicken broth, chicken, sour cream

Taken from cookeatshare.com/recipes/boone-tabernacle-white-chili-89057 (may not work)