White Chili

White Chili

3 cans navy beans, not drained

3 14 oz. cans low salt chicken broth

4 cups cooked chicken, chopped

1 1/2 onions, chopped

1 clove garlic, minced
2 tablespoons oil
1 small can chopped green chiles
1 teaspoon ground cumin
3/4 teaspoon oregano
1/4 teaspoon red pepper

Saute' onions in oil until soft, add garlic and saute until fragrant. Add beans, chicken broth, and seasonings; bring to a boil; reduce heat and simmer for 2 hours.
Best if made ahead of time to allow flavors to blend.
Serve with shredded monterrey jack cheese, sliced green onions, a dollop of sour cream, or your favorite chili toppings.