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White Bean Chili
1 lb. great northern beans (rinsed, soaked, and drained)
2 tbsp. olive oil
1 lg. onion, chopped
2 tsp. cumin
1 1/2 tsp dried oregano
dash ground red pepper
2 (4.5 oz.) cans chopped green chiles, undrained
4 cloves garlic, minced
6 c. chicken broth
1 1/2 lb chicken breast, cooked and chopped
1 c. Monterey Jack cheese
1/2 tsp. salt
1/2 tsp. pepper
Optional Toppings:
chopped cilantro
sour cream
shredded cheese

Heat oil in a Dutch oven over med-high heat. Add onion; saute until tender.
Add cumin and next 4 ingredients; saute 2 minutes. Add beans and chicken
broth; bring to a boil. Cover, reduce heat and simmer 2 hours or until beans
are tender, stirring occasionally. Add chicken, 1 c cheese, salt and pepper.
Simmer, uncovered 10 minutes. Makes 12 cups. This freezes well.

*May be made in the crockpot. It takes about 6 hours for the beans to get
tender. Then stir in the chicken and cheese. I've even gotten lazy and not
soaked the beans first. However, I had to add 2-3 cups more broth.
That sounds awesome! I'm printing it off right now!
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