White Chili. cut 2 boneless chicken breasts into little cubes and saute in oil about 10 min with a cup of chopped onion.Then add little can of green chilies and three minced garlic sections,2 tsp cumin, a tsp oregano,1/4 tsp each ground cloves and cayenne and saute 2 min.to make it a littlehotter,add 1/2 tsp chili powder. Then dump in a can of white beans including liquid (great northern) and a can cream of chicken soup and two cans chicken broth and simmer 20 min or so.You can add another can cream of chicken soup to make it go farther. More broth or water to make it thinner. When serving stir a 1/4 cup grated monterey jack cheese into chili in each bowl. Great with cornbread.
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