White Chili

Name: White Chili
Ingredients: 1 c. dried navy beans 3 (10 1/2 oz.) cans ready to serve, no-salt added chicken broth*; 1 c. water; 1 1/4 c. chopped onion; 1 clove garlic, minced; 1/4 tsp. salt; 2 c. chopped, cooked chicken breast; 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. shredded reduced fat Monterey Jack cheese

12 ingredients

6 steps

Ingredients

1 c. dried navy beans 3 (10 1/2 oz.) cans ready to serve, no-salt added chicken broth*
1 c. water
1 1/4 c. chopped onion
1 clove garlic, minced
1/4 tsp. salt
2 c. chopped, cooked chicken breast
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. shredded reduced fat Monterey Jack cheese

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. Bring to a boil; cover, reduce heat and simmer 2 hours, stirring occasionally.
5

Add chicken and next 5 ingredients; cover and cook 30 minutes.
6

Spoon into serving bowls; top each with cheese (6 servings).