Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Dried large white beans 2 (4 ounce) cans chopped green
-soaked overnight in water, -chilies
Drained 2 ts Ground cumin
6 c Chicken broth 1 1/2 ts Dried oregano
2 Garlic cloves, minced 1/4 ts Cayenne pepper
2 md Onions, chopped (divided) 4 c Diced cooked chicken breast
1 tb Oil 3 c Grated Monterrey Jack cheese

Combine beans, chicken broth, garlic and half the onion in a large
soup pot; bring to a boil. Reduce heat and simmer until beans are
very soft, three hours or more. Add more chicken broth if necessary.
In a skillet, saute remaining onion in oil until tender. Add
chilies, cumin, oregano and cayenne; mix thoroughly. Add beans to
the mixture. Add chicken and continue simmering 1 hour. Serve topped
with grated cheese. For a Buffet, serve White Chili with some or all
of the following condiments: chopped tomatoes, chopped parsley,
chopped ripe olives, guacamole, chopped scallions, sour cream,
crumbled tortilla chips or salsa. Serve with warm corn bread.

From: Kenneth Foster

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