Timothy's White Chili

This was originally printed in the Louisville Courier-Journal in 1989. I was introduced to it by a college roommate, and through a lot of internet searching, finally found the recipe. This recipe works very nicely in a crockpot.

• Ready In: 4 hrs 15 mins
• Serves: 8-10

Ingredients

• 1  lb  large white beans (sorted, rinsed)
• 6  cups chicken broth
• 2  garlic cloves, minced
• 2  medium onions, chopped
• 1  tablespoon  oil
• 2 (4 ounce) cans mild green chilies, chopped
• 2  teaspoons ground cumin
• 1 1⁄2 teaspoons oregano
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon cayenne pepper
• 4  cups  diced  cooked chicken breasts

Directions

1. Combine beans, broth, garlic, and half the onions in a large soup pot.
2. Bring to a boil. Reduce heat, simmer until beans are soft (2 hours or more), adding more broth if necessary.
3. In a skillet, saute remaining onions in oil until tender. Add chiles and seasonings; mix thoroughly. Add to bean mixture. Add chicken and simmer 1 hour.
4. Serve topped with grated Monterey Jack cheese, salsa, and sour cream. I also like to serve tortilla chips on the side.