White Chili


1 c dried Navy Beans 1 c water
1 clove garlic, minced 2 c chopped cooked chicken breasts
1-4 oz can chopped green chilies 1/4 tsp ground red pepper
3-10 1/2 oz cans chicken broth 1 1/4 c chopped onion
1/4 tsp salt 1 tsp ground cumin
3/4 tsp dried whole oregano 1/8 tsp ground cloves
3 oz shredded Monterey Jack Cheese


Sort and wash beans; place in Dutch Oven. Cover with water - 2” above beans. Add chicken broth, onion, garlic, water, and salt. Bring to a boil, cover, reduce heat and simmer 2 hours stirring occasionally. Add chicken, chilies, cumin, oregano, red pepper, and cloves to bean mixture. Cover and cook 30 minutes. Spoon into serving bowls, top each with cheese. May also top with salsa and sour cream. Yield: 6 servings