White Lightning Turkey Chili

My family's favorite chili. I always make it the day after Thanksgiving to use up some of the leftover turkey. It is equally good using leftover chicken. My family loves this ladled over a slab of corn bread and then topped with shredded Monterey Jack cheese! This chili is very robust...hope you enjoy it!

• Ready In: 3 hrs 15 mins
• Serves: 6-8

Ingredients

• 1  lb dried navy beans or 1  lb  any dried white bean, rinsed and soaked overnite
• 8  cups chicken broth
• 1  onion, chopped
• 3  garlic cloves, minced
• 1  tablespoon white pepper
• 1  tablespoon oregano
• 1  tablespoon ground cumin
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon ground cloves
• 5  cups  cooked turkey or 5  cups  cooked chicken
• 2 (4 ounce) cans diced green chilies
• 1  jalapeno pepper, chopped

Directions

1. Drain the beans and put in large stock pot. Add all other ingredients, cover and simmer for two to three hour or until beans are tender.
2. Ladle into soup bowls and top with sour cream and shredded Monterey Jack cheese if desired.