Monday, April 19, 2010

White Bean Chili

White Bean Chili
From the Kitchen of Margot Bass

2-3 cooked chicken breasts (cut into bite size pieces)
2 medium onions (chopped/minced)
2 garlic cloves (chopped/minced)

1 box (2 cans) of chicken broth
4 cans (drained) Navy Beans
1 can chopped Green Chilis
3/4 tsp oregano
1 tsp salt
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp pepper
1/8 tsp ground cloves
1/8 tsp red pepper
1/4 cup fresh cilantro

Cook over medium heat for two hours.
Add low-fat Monterey Jack Cheese when serving

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