• 1 pound white beans soaked overnight and drained or a 48 oz jar of great northern beans drained

• 1 ½ quarts chicken broth

• 1 onion chopped

• 2 cloves garlic chopped

• 1 t. salt

Bring beans, broth onion, garlic and salt to boil.  Simmer
for at least 1 ½ hours.

• ½ onion chopped sauted 3-5 minutes in 1 T. canola oil

• Add:  1 4 oz can chopped green chilies undrained

• 2 t. ground cumin

• 2 t. oregano

• 2 t. coriander

• Pinch salt

• Pinch cloves

Cook for 20 minutes.  Then add to bean mixture.

Roast 4 chicken breasts, remove meat and dice.  Put chicken in four bowls.  Spoon chili on top and sprinkle with ½ cup shredded Monteray Jack Cheese and 4 green onions sliced thinly.