White Chicken Chili

We were supposed to have this for supper last night but since The Hubby took some friends from church to the White Sox game, Little Bit and I just ate on the fly.

I've been making this recipe for years and it comes from a cookbook put out by Decatur Christian School back in 2003. As soon as I got the book and leafed thru the pages, I knew this recipe would become a staple in my menu plan. I like regular chili OK but this one is awesome.

I have adapted a few things for ease of preparation, cost, etc. For example, the original recipe calls for 4 cups of chicken breast but just use whatever I have AND a whole lot less-actually only about 6 oz. I kinda like to save breasts for grilling. By using dark meat, it makes it just a little more economical. The chicken is also generally cooked in a batch and separated, labeled and frozen so I can just pull it out of the freezer when needed.

White Chicken Chili
Serves 6 @ 5 WW points each

1-1 lb. bag white Northern beans
6-8 cups (3 or 4-14 oz. cans) 99% FF chicken broth
2 cloves minced garlic
2 med. onions, chopped
2-4 oz. cans chopped green chilies
2 t. cumin
1 1/2 t. oregano
1/4 t. ground cloves
1/4 t. cayenne pepper
6 oz. chicken, chopped (dark or light-point value is with dark)

Combine beans, broth, garlic and half the onions in large soup pot and bring to a boil. Reduce heat and simmer til beans are soft (approx. 3 1/2- 4 hours), or you can use a can of prepared Northern beans. Add more chicken broth if needed.
After beans are soft, add remaining onion, seasonings & chilies and mix thoroughly; then add chicken. Simmer 1/2 hour.
NOTE: Top with Jack cheese if desired just be sure to add in the points if you are counting.