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Title: Spicy White Chilli
Categories: Poultry, Beans, Herbs, Chilies, Cheese
Yield: 8 servings

2 md Onions; chopped
1 tb Oil
4 cl Garlic; minced
8 oz (2 cans) chopped green
- chilies
2 ts Ground cumin
1 ts Dried oregano
1/4 ts Cayenne pepper
1/4 ts Ground cloves
29 oz (2 cans) chicken broth
4 c Diced cooked chicken
46 1/2 oz (3 cans) Great Northern
- beans; rinsed, drained
2 c Shredded Monterey Jack
- cheese

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Sour cream
Sliced jalapeno peppers

In a Dutch oven or soup kettle, saute onions in oil
until tender. Stir in garlic, chiles, cumin, oregano,
cayenne and cloves; cook and stir 2-3 minutes more. Add
broth, chicken and beans; simmer, uncovered, for 15
minutes.

Remove from the heat. Stir in cheese until melted.
Garnish with sour cream and jalapeno peppers if desired.

Carlene Bailey, Bradenton, Florida

Makes: 8 servings (2-1/4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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