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White Chili

1 lb white beans (navy or Great Northern)
6 c chicken broth
2 onions, chopped
2 cloves garlic, peeled and minced
juice of 1 or 2 lemons
2 tb cooking oil
2 3-oz cans diced chili peppers

2 ts cumin
1 1/2 ts oregano
1/4 ts cloves
1/4 ts cayenne
4 c cooked chicken (white meat only), chopped

3 c Shredded Monterey Jack cheese
Sour Cream
Salsa

In a large, heavy saucepan, mix the beans, broth, garlic, lemon
juice, and half the onions. Bring to a boil and simmer, uncovered,
for about 3 hours until beans are tender. Add more broth as
necessary to keep beans from drying out.

Heat the oil in a heavy skillet and add the remaining chopped onion;
saute until tender. Mix in the jalapeno and spices and add to the
beans with the chicken. Bring to a boil and then cook on low heat
for 1 hour.

Serve with shredded cheese, sour cream, and salsa. Makes 6-8
generous servings.

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