Chicken Chili

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Number of Servings: 13

INGREDIENTS

1 lb dried navy beans

4 (14-1/2oz) cans chicken broth

1 large onion chopped

2 garlic cloves minced

1 TBSP dried oregano

1 TBSP ground cumin

1 tsp pepper

1/2 tsp ground cloves

5 cups cooked chicken

2 (4-1/2oz) cans chopped green chilies (undrained)

2 cups water

1 tsp salt

toppings (shredded Monterey Jack cheese, sliced green onions)

DIRECTIONS

Bring beans, chicken broth, and next 6 ingredients to a boil in a Dutch oven. Cover mixture, reduce heat, and simmer 2 hours or until beans are tender. Stir in chicken and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring often, 1 hour. Serve with toppings.