White Chili

Name: White Chili
Ingredients: 1 cup dried navy beans; 4 (10 1/2-ounce) cans low-sodium chicken broth; 1 1/4 cups chopped onion; 1 garlic clove, minced; 2 cups chopped cooked chicken breast; 1 teaspoon ground cumin; 3/4 teaspoon dried oregano; 1/4 teaspoon salt; 1/4 teaspoon ground red pepper; 1/8 teaspoon ground cloves; 1 (4.5-ounce) can chopped green chiles, undrained; 3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese

12 ingredients

3 steps

Ingredients

1 cup dried navy beans
4 (10 1/2-ounce) cans low-sodium chicken broth
1 1/4 cups chopped onion
1 garlic clove, minced
2 cups chopped cooked chicken breast
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/8 teaspoon ground cloves
1 (4.5-ounce) can chopped green chiles, undrained
3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese

Directions

1

Sort and wash beans; place in a Dutch oven. Cover with water to a depth of 2 inches above beans. Cover and bring to a boil; boil 2 minutes. Remove from heat; let stand 1 hour.
2

Drain beans, and return to Dutch oven; add broth, onion, and garlic. Bring to a boil; cover, reduce heat, and simmer 2 hours.
3

Add chicken and next 6 ingredients; cover and cook 30 minutes. Ladle soup into individual bowls; sprinkle evenly with cheese.