It's a Chili sort of day around here with the national weather system that has moved through the area. Even in DFW we are below freezing! What better to have for supper than Chili!
1 pound white beans, soaked overnight and drained
3 cups chicken broth
1 clove minced garlic
1 onion, diced
1 (4 oz) can green chilies, chopped
1 teaspoon cumin, ground
1 teaspoon oregano
1 dash of cloves, ground
1 dash of cayenne pepper
4 cups chicken, cooked and cubed
3 cups Monterrey Jack cheese, grated
Combine chicken broth, garlic, onion, and beans in a large stockpot. Bring to a boil. Reduce heat and simer for 2 to 3 hours. Add remaining ingredients, except cheese. Simmer an additional hour.
Garnish with Cheese.
You can add in tortillas if you prefer!