Monday, November 26, 2007

White Chicken Chili

5 (15 oz.) cans Great Northern beans
5 cans chicken broth (8 c. or ½ gal.)
2 large white onions
1 tsp. garlic, minced
1 (4.5 oz.) can diced green chilis
1 t. salt
2 t. cumin
1 ½ t. oregano
½ t. cayenne (red) pepper
4 chicken breasts, grilled and cut into pieces

In a large pot, combine beans, broth, onions, garlic, and chilis.
Bring to a boil and simmer one hour.
Add salt, cumin, oregano, cayenne, and chicken to pot.
Let simmer another ½ hour.
Serve with sour cream and Monterey Jack cheese (with, of course, French bread).

BEST EVER!!!!!!!!