November 7, 2008

White Chili

4 cans Navy Beans
6 C. Water
6 cubes Chicken Bouillon
1 Lg. Onion, chopped
2 T. Butter
2 Cloves Garlic, minced
2 cans Chopped Green Chilies
1/2 tsp. Chili Powder
1 1/2 tsp. Oregano
2 tsp. Cumin
4 C. chopped cooked Chicken
3 C. grated Pepper Jack Cheese (you can use 1/2 monterey jack if you don't want it to be as hot)

Cook onion and garlic in butter until onion is clear. In a pot mix all ingredients except cheese. Simmer for 1 hour. Add the cheese and stir until melted.