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White Chili

1 pound great northern beans
6 cups water
6 cups chicken broth
1 large onion, chopped
2 cloves garlic, minced
2 4-oz cans diced green chilies
1 tablespoon dried oregano
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups cooked chicken, diced
1/2 cup Monterey Jack cheese, shredded

Rinse beans. Place in Dutch oven and add water; bring to boil.
Reduce heat and simmer, uncovered. Cover and let beans soak for
one hour. Drain. (Or you can skip all this and use canned beans!)
Add chicken broth, onion, garlic, chilies, oregano, cumin, cayenne,
salt, and pepper. Bring to a boil; reduce heat. Cover and simmer
one hour. Stir in chicken and simmer, covered, for 1/2 to 1 hour
more. Stir in cheese until melted and serve.

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