Timothy’s White Chili

1pound large white beans, soaked overnight, or from morning for evening

6 cups chicken broth

2 cloves garlic, minced

2 medium onions, chopped

1 tablespoon oil

2 4-oz cans mild green chilies, chopped

2 teaspoons ground cumin

1-1/2 teaspoons oregano

¼ teaspoon ground cloves

¼ teaspoon cayenne pepper

4 cups diced cooked chicken breast

3 cups grated Monterey Jack cheese

Salsa and Sour Cream

Combine the soaked beans, broth, garlic and half the onions in a large soup pot. Bring to a boil. Reduce heat and simmer until beans are soft (2 hours or more), adding more broth or water as necessary (chicken water left from cooking chicken is useful)

In a skillet, saute remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add  to bean mixture. Add chicken and simmer one hour. Server topped with grated cheese, salsa and sour cream.                 This ran nearly 10 years ago, but again 21 Jan 98 Courious Journal.

We made a “half-batch”, using three chicken breasts, ½ pound beans, two cans chillies, two cans chicken broth, and anywhere from ½ to ¾ the amount of spices. For additional liquid as beans cooked down, we used the water the chicken was cooked in.

The 1/4 tsp cayenne really doesn't put much fire to this; we had the recipe mis-typed to where it called for 1/4 cup and that really, really did.. I wouldn't recommend that much.

We've tried this by adding two teaspoons green curry paste. That changes the flavor some, but does get some fire to the chili.

And, there is always the jalapeno that you you can dice and add.

Also, depending on the salt content of the chicken broth that you use, you may want to add salt; the last time we fixed, we added 1-2 tsp. Do this to taste.