White Surprise Chili
Looks like navy bean soup but is actually a mild chicken chili!
1 pound dry Great Northern beans 6 cups water 6 cups chicken broth 1 cup chopped onion 2 cloves garlic, minced 2 4 - ounce can diced green chili peppers 1 tablespoon dried oregano, crushed 1 tablespoon ground cumin 1/2 teaspoon cayenne pepper 1/2 teaspoon ground black pepper 4 cups chopped cooked chicken 1/2 cup shredded Monterey Jack or pepper Jack cheese Assorted toppers, such as sliced fresh red or green chile peppers, sliced green onions or chopped fresh cilantro and/or shredded Monterey Jack or pepper Jack cheese (optional) Rinse beans. Place in a 5- to 6-quart Dutch oven and add the water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans; set aside. In same Dutch oven, stir together the drained beans, chicken broth, onion, garlic, canned chili peppers, oregano, cumin, cayenne pepper and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours. Stir in the chicken. Simmer, covered, for 30 minutes more. Just before serving, stir in the 1/2 cup cheese until just melted. If you like, serve with fresh chile peppers and/or additional cheese.