White Bean Chili
(submitted by Carol Matthews)
3 cans cooked white beans
2 lbs boneless chicken breast, cooked in broth and diced (do this at home and
freeze it for storage)
8 oz can diced green chilies
1 qt chicken broth
2 diced onions (dice at home)
2 T minced garlic (mince at home and mix with onions)
Olive oil
1 pkg grated Monterey Jack cheese
Tortillas to serve on the side
Mix
these spices and bring in a zip lock bag:
2 t ground cumin
¼ t ground cloves
¼ t cayenne pepper
1 t ground oregano
Heat
1 T olive oil and saute onions and garlic until translucent. Stir in green
chilies and spices and sauté 3 minutes. Add chicken, beans and
broth. Simmer for awhile. Serve with grated Monterey Jack cheese and
tortillas if desired.
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