2005-09-27

1 lb. White beans (or Navy Beans), buy them dry - in the bag
12 cups chicken broth
3 medium onions, chopped
2 Tbsp. oil
4-6 Tbsp. Garlic, minced
2-4 oz. cans diced green chilies
1 tsp. ground cumin
4 tsp. dried oregano
2 tsp. cayenne pepper
8 cups chicken, cooked and cubed
6 cups Monterey Jack cheese, shredded

Optional items for topping:

Sour cream
extra cheese
tomatoes, diced
onion, diced

Combine beans and broth (no need to soak the beans) in a large pot. Simmer, covered for 2 hours.

Saute onions.

Add everything except cheese and toppings.

Simmer 30 minutes. Add cheese until melted.

Serve with toppings.

Makes about 20 servings.