A quick white kidney bean and chicken chili with green chiles and Monterey Jack.

Ingredients

• 1 15 oz can of white kidney beans
• 1 tsp. cumin
• 1/8 tsp oregano
• 2 1/2 cups chicken broth
• 1/8 tsp ground cloves
• 2 cloves garlic, minced
• 2 cups cooked chicken
• 1 onion, chopped
• 1/2 cup Monterey Jack cheese, shredded
• 1 tbsp oil
• 1 4 oz can chopped green chilies
• 1/3 cup sour cream

Steps

1. In a Dutch oven, saute garlic and onions in oil until tender.
2. Add chicken broth, beans, chilies, seasonings, and chicken.
3. Mix thoroughly and simmer covered for 1 hour.
4. Stir in cheese and sour cream until melted.

Notes

• Garnish, if desired, with diced tomatoes, green onions, and cilantro.