White Chili

Name: White Chili
Ingredients: 1 c. dried Northern navy beans; 3 (10 1/2 oz.) cans ready-to-serve chicken broth; 1 c. water; 1 1/4 c. chopped onion; 1 clove garlic, minced; salt to taste; 2 c. chopped, cooked chicken breasts; 1 (4 oz.) can chopped green chilies; 1 tsp. ground cumin; 3/4 tsp. dried whole oregano; 1/4 tsp. ground red pepper; 1/8 tsp. ground cloves; 3/4 c. (3 oz.) shredded Monterey Jack cheese; salsa

14 ingredients

7 steps

Ingredients

1 c. dried Northern navy beans
3 (10 1/2 oz.) cans ready-to-serve chicken broth
1 c. water
1 1/4 c. chopped onion
1 clove garlic, minced
salt to taste
2 c. chopped, cooked chicken breasts
1 (4 oz.) can chopped green chilies
1 tsp. ground cumin
3/4 tsp. dried whole oregano
1/4 tsp. ground red pepper
1/8 tsp. ground cloves
3/4 c. (3 oz.) shredded Monterey Jack cheese
salsa

Directions

1

Sort and wash beans; place in a Dutch oven.
2

Cover with water 2 inches above beans; let soak 8 hours.
3

Drain beans and return to Dutch oven.
4

Add broth and next 4 ingredients.
5

Bring to a boil; cover, reduce heat and simmer 2 hours, stirring occasionally.
6

Add chicken and next 5 ingredients; cover and cook 30 minutes.
7

Spoon into serving bowls; top each with cheese and a spoonful of salsa.