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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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