Fast & Delicious White Chicken Chili - cooking recipe

Ingredients

3 (16 ounce) cans navy beans, drained
32 ounces chicken broth
1 (12 ounce) can evaporated milk
1 cup water
1 onion, chopped (or use 1T dried chopped onion)
2 (4 ounce) cans diced green chilies
2 garlic cloves, minced
1/2 tablespoon white pepper
1 tablespoon dried oregano
1 tablespoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cloves
4 cups cooked boneless skinless chicken breasts
1/2 cup mild salsa
1/2 cup sour cream
1 bunch chopped cilantro (optional)
1 whole avocado, diced (optional)
1/2 cup shredded monterey jack cheese
10 corn tortillas

Preparation

In a large pot, sautee onion in a little olive oil and then add beans, broth, evaporated milk, chilis and garlic. If you are using dried chopped onion, add it to the liquid at this time. Bring to a boil, turn down heat to simmer.
While soup is heating chop chicken into small pieces. Combine spices into a small dish. Sprinkle the spices onto the chicken and toss to cover. Once the soup is boiling/simmering, stir in chicken. Simmer for 30 minutes.
If chili seems too thick, add up to 1 cup of water
Serve with grated cheese, sour cream, salsa, cilantro and avocado. Heat tortillas and serve on the side. Yum!
**you can omit the chicken and use vegetable broth for a delicious vegetarian version.