White Chicken Chili

1 lb dry white beans, soaked overnight in water

6 c chicken broth

2 cloves garlic

2 medium onions, chopped and divided

1 T oil

2 (4 oz) cans chopped green chilies

2 t ground cumin

1 ½ t ground clove

¼ t cayenne pepper

4 c chicken breast, cooked and sliced

Drain beans. Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are soft, about three hours. Add more chicken broth if necessary. In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings to onion and mix well. Add onion mixture and chicken to beans, and simmer for one hour.

Garnish with: shredded cheese, green onion, salsa, sour cream, tomatoes, olives, tortilla chips.

Meg seems to make the most awesome white chili.  She claims that the only thing that she does differently is soak her beans overnight and add a little more broth.  The jury is still out on this since no one seems to be able to match her. 

This is another order that you can call for ahead of time, just make sure it is Meg that you call!

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