From John Darling, one of my sister Becky’s athletic training instructors in high school.
2 cans white beans
6 cups chicken broth
1 large onion, finely chopped, diced, minced even
2 cloves garlic, minced ya know
2 4-ounce cans diced green chilis
1 tablespoon oregano
1 tablespoon cumin
1/2 teaspoon ground red pepper
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups cooked chicken, chopped
1/2 cup Monterey jack cheese (shredded, not sliced)
- In pan combine all ingredients except chicken and cheese.
- Bring to boil.
- Turn down heat, cover and simmer 1 hr.
- Stir in chicken.
- Simmer 1 hr.
- When serving, sprinkle bowl of chili with cheese and add some crunched tortilla chips.