Sandy's White Chili

  1. 1 lb navy beans
    6 cups Swanson's chicken broth
    2 garlic cloves, minced
    1 medium onion, chopped
    2 (4 1/2 ounce) cans chopped green chiles
  2. 2 teaspoons ground cumin
    1 1/2 teaspoons oregano
    1/4 teaspoon ground cloves
    1/4 teaspoon cayenne pepper
    4 boneless skinless chicken breasts
  1. 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.
  2. Add chiles, seasonings, and chicken to soup.
  3. When the chicken has cooked thoroughly, remove from soup, shred, and return to soup. Simmer for 1 hour.
  4. May be served with sour cream, salsa, and cheese.
  5. Makes 8 servings
  6. Recipe contributed by Deb Otto

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases