2 c white northern or navy beans (1 lb)
2 qts chicken soup stock with meat
2 cloves garlic, minced
1 large onion, chopped
1 tsp pepper
1 tsp salt
1 T oregano
1 T cumin
1/2 tsp cloves
1 c roasted green chiles, chopped (2 4-oz cans)
Soak beans in water to cover overnight. In the morning, drain beans and rinse well. In a soup pot, combine the beans, the chicken and broth, garlic, onion, pepper, salt, oregano, cumin, and cloves. Simmer, covered, for at least 5 hours or until beans are tender, stirring ocassionally. Add green chiles, cover and simmer one hour more. To serve:
flour tortillas
broken corn chips
grated cheese
sliced black olives
chunky salsa
pico de gallo
sour cream
diced avocado or guacamole
Tear up a flour tortilla or corn chips in the bottom of a bowl, ladle in chili. Serve with a selection of toppings.
Gluten restrictions: serve with corn chips instead of flour tortillas.
