Sandy's White Chili

• 1 lb navy beans
• 6 cups swansons chicken broth
• 2 garlic cloves, minced
• 1 medium onion, chopped
• 2 (4 1/2 ounce) canschopped green chilies
• 2 teaspoons ground cumin
• 1 12 teaspoons oregano
• 14 teaspoon ground cloves
• 14 teaspoon cayenne pepper
• 4 boneless skinless chicken breasts

1. Combine beans, broth, garlic, and the onions in a large pot.
2. Bring to a boil, cover, reduce heat and simmer until beans are soft (3 hours or more), adding more broth if needed.
3. Add chilis, seasonings, and chicken to soup.
4. When the chicken has cooked thoroughly, remove from soup, shred, and return to soup.
5. Simmer for 1 hour.
6. May be served with sour cream, salsa, and cheese.

navy beans, chicken broth, garlic, onion, green chilies, ground cumin, oregano, ground cloves, cayenne pepper, chicken breasts

Taken from www.food.com/recipe/sandys-white-chili-34160 (may not work)