Ingredients

• 1 medium onion, chopped
• 1 (4-oz.) can chopped green chilies
• 2 (16-oz.) cans Great Northern Beans, cooked (may substitute soaked dry beans; refer to “How to Cook Dry Edible Beans”)
• 3 tsp. ground cumin
• 3 c. cooked chicken or turkey, diced
• 2 (14-oz.) cans reduced-sodium chicken broth
• 2 c. Monterey Jack cheese or other cheese of choice
• Cheese, chips, sour cream and salsa (optional)

Directions

Combine 3 c. of broth, onion, chilies, beans and cumin. Simmer for an hour. Add 1 to 1½ c. cheese and chicken. Cook until chili is thick and add additional broth as needed. Top with shredded cheese, nacho chips, sour cream and salsa if desired.

Makes 12 servings.