White Bean Stew

• 5 (14 1/2 ounce) cans nonfat chicken broth
• 12 cup water
• 1 lb dried great northern beans
• 12 cup onion, chopped
• 1 teaspoon Lawry's Seasoned Salt
• 12 teaspoon Lawry's Pinch of Herb
• 12 teaspoon salt-free lemon pepper, LAWRY'S
• 1 lb boneless skinless chicken breast, cooked and diced
• 1 (4 ounce) can diced green chilies
• 2 teaspoons ground cumin
• 2 teaspoons oregano leaves
• 2 teaspoons cilantro, fresh, chopped

1. In Dutch oven or large saucepan, combine 2 quarts chicken broth, beans, onion, garlic, seasoned salt, Pinch of herbs and Lemon Pepper.
2. Bring to a boil; reduce heat to low.
3. Cover and simmer until beans are tender, about 1 1/2 hours.
4. (If bean mixture becomes too thick, add additional chicken broth to thin).
5. When beans are tender, add remaining ingredients; cover and simmer 20 minutes more, stirring occasionally.
6. Presentation: Serve stew in individual bowls.
7. Sprinkle with 1 Cup shredded cheese and 1/4 Cup chopped green onions.
8. Enjoy.

nonfat chicken, water, beans, onion, salt, salt, chicken, green chilies, ground cumin, oregano, cilantro

Taken from www.food.com/recipe/white-bean-stew-210981 (may not work)