White Chili

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

13 ingredients

8 steps

Ingredients

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

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, water, onion, garlic and salt.
5

Bring to a boil; cover and reduce heat.
6

Simmer 2 hours, stirring occasionally.
7

Add chicken, green chiles, cumin, oregano, red pepper and cloves. Cover and cook 30 minutes.
8

Spoon into serving bowls and top with cheese.