White Chili

Bring to a boil in a large pot:

• 1 pound white beans (great northern, pre-soaked overnight)
• 6 C. chicken broth
• 2 cloves minced garlic
• 1 medium onion, chopped

Reduce heat and simmer until beans soften, about 2 hours. Add more broth as needed.

In a skillet, sautee 1 medium chopped onion in a little oil.

Add to the pot:

• two 4 oz. cans mild chopped green chilies
• 2 tesp. ground cumin
• 1.5 tesp. oregano
• 1/4 tesp. ground cloves
• 1/4 tesp. cayenne pepper

Mix thoroughly. Add 4 cups diced cooked chicken, simmer 1 hour.

Serve topped with shredded Monterrey-jack cheese, salsa, and sour cream.