White Chili with Chicken
Serving Size / Yield
8 servings
Ingredients
- 1 lb. dry navy beans
- 12 C. chicken stock
- 2 garlic cloves
- 1 med. onion
- 4 C. cooked chicken, both light and dark meat
- two 4-oz. cans green chilies
- 2 tsp. ground cumin
- 1 1/2 tsp. dried oregano
- 1/2 tsp. ground cloves
- 1/4 tsp. cayenne pepper
Directions
Soak the beans in 4 cups of water for 2-10 hours. Place stock in a large pot over low heat. Add beans. Remove skin from garlic and onions. Chop into 1/4-inch pieces and add to pot. Remove chicken skin and dice chicken into 1/2-inch cubes. Add to pot. Add remaining ingredients and stir well. Simmer for 3 hours.
