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White chili
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| 3 - 14oz | cans chicken broth |
| 3-4 28 oz cans | cannelloni beans |
| 2 cloves | garlic, (minced) |
| 2 | diced medium onions |
| 1 tbsp | oil |
| 2 - 4 oz | cams green chilis |
| 2 tsp | cumin |
| 1 1/2 tsp | oregano |
| 1/4 tsp | cloves |
| 1/4 tsp | cayenne pepper |
| 4 cups | diced cooked chicken |
| 3 cups | Monterey jack cheese |
Combine beans, broth and half of onion into pot and boil for half an hour.
Sauté onions and garlic in oil until translucent.
Combine all ingredients but cheese and cook for 1 hour. Stir in cheese and simmer until dissolved. The longer simmered the better.
Top with more cheese or sour cream.
Recipe uploaded with Shop'NCook for iPhone.
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