Bill’s White Chili

1 lb small white navy beans, rinsed and soaked overnight

3 tbs onion powder

1 can (48-oz) chicken broth

4 cups chicken, cooked, shredded and diced

1 can (7-oz) diced green chilies

2 tsps oregano

4 tsps cumin

1 ½ tsp cayenne pepper

1 ½ tsp minced garlic

2 cups sour cream

4 cups Monterey Jack cheese, shredded

 

In a large pot, combine beans, onion powder, and chicken broth, bring to a boil. Reduce heat and simmer about 2 hours or until beans are tender. Add chicken, chilies, oregano, cumin, cayenne, and garlic and continue simmering until sauce is thickened, approximately 30 minutes to 1 hour. Remove from heat, add sour cream and cheese, and stir until cheese is melted.