White Chili

Ingredients
1 lb. great northern beans, dry
2 lbs. chicken, cooked and chopped or shredded
1 Tbsp. olive oil
2 medium onions
4 garlic cloves, minced
2 cans (4 oz.) mild green chilies
2 tsp. ground cumin
1 1/2 tsp. oregano
1/4 tsp. cloves
1/4 tsp. cayenne pepper
Fresh chopped cilantro, to taste
6 C. chicken broth
Sour cream
Salsa
Shredded Monterey Jack cheese

Directions
1. Soak beans overnight. Cook beans until soft.
2. Boil chicken. Save broth to use for soup. Chop or shred chicken & set aside.
3. Saute onions in oil. Stir in garlic, chilies, cumin, oregano, cloves, cayenne, and cilantro.
4. Add onion and spice mixture to beans; add broth and simmer.
5. Add chicken and warm chicken through.
6. Serve with sour cream, salsa, and cheese on top.

Notes: Brittany cooked the beans in a pressure cooker. The chili turned out a little thin, so she mashed up some of the beans to thicken it up.