| Sandy's White Chili |
1 lb navy beans
6 cups swansons chicken broth
2 garlic cloves, minced
1 medium onion, chopped
2 (4 1/2 ounce) cans chopped green chilies
2 teaspoons ground cumin
1 1/2 teaspoons oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
4 boneless skinless chicken breasts
Combine beans, broth, garlic, and the onions in a large pot.
Bring to a boil, cover, reduce heat and simmer until beans
are soft (3 hours or
more), adding more broth if needed.
Add chilis, seasonings, and chicken to soup.
When the chicken has cooked thoroughly, remove from soup, shred, and
return to
soup.
Simmer for 1 hour.
May be served with sour cream, salsa, and cheese.
Makes 8 servings
Recipe contributed by Deb Otto
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